A simple assembly for a hot pudding – with minimum cooking

Serves 8
PREPARATION TIME 10 minutes
COOKING TIME 10-12 minutes

160 g Valrhona milk chocolate (or good quality dark chocolate), grated
4 tablespoons double cream
8 brioche buns
Sprinkling of demerara sugar
1 or 2 pineapples, peeled, cored and sliced thinly into 8 rings
Grated chocolate, to serve
Cocoa powder and icing sugar, to dust

Pre-heat the oven to Gas Mark 4 (180°C, 350°F). Mix the chocolate and cream together. Next, cut off the top third of the brioche buns and hollow out the centre. Divide the chocolate and cream mixture between the brioches and replace the lids. Put the brioches on a baking tray and bake for 10-12 minutes, or until the chocolate has melted into the cream and the outside is crusty. Meanwhile, heat the grill. Sprinkle a little demerara sugar on each pineapple slice and grill until hot and the sugar is starting to caramelise. Place a pineapple slice on each serving plate. Remove the brioches from the oven and put one on top of each pineapple slice. Scatter grated chocolate over each hot brioche, to melt. Dust with a little cocoa powder and icing sugar and serve immediately.

DECEMBER 2004
RECIPE AMY WILCOX
PHOTOGRAPH PHILIP WEBB