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CHOCOLATE BREAD AND BUTTER POPS

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If I had to make a list of my ten favourite recipes, which I’ve never done, I’d say about seven of those would stem from my childhood. It’s where my love affair with food started, after all. One of those standout dishes is the bread-and-butter pudding, which I loved for its ease. In this case, it’s made even easier with shop-bought waffles, zhooshed up to a decadent indulgence by dipping this pop in velvety chocolate.

CHOCOLATE BREAD AND BUTTER POPS

TIME: 1 hour + freezing overnight | SERVES: makes 6

INGREDIENTS

6 shop-bought waffles

3 eggs

105 g (125 ml) caster sugar

375 ml milk

250 ml cream

1 vanilla pod, sliced open

50 g pecan nuts, roughly chopped

80 g blueberries

100 g Lindt Excellence 70% Dark Chocolate

METHOD

Heat the oven to 180 °C.

Using a 3 cm cookie cutter, cut 3 circles out of each waffle. While snacking on the offcuts, place the eggs and sugar in a bowl and whisk until light and fluffy.

Pour the milk and cream in a saucepan and add the split vanilla pod. Heat to just before boiling, then remove from the heat and infuse the milk with the vanilla for 10 minutes. Remove the vanilla and add the egg mixture. Mix well and place back on a low heat. Keep stirring the custard to prevent it from curdling. Cook for at least 5 minutes until the custard covers the back of a metal spoon.

Place one waffle circle in a small muffin tray cavity. Layer with pecan nuts and blueberries. Pour the custard over, then place another waffle circle on top, followed by another layer of pecan nuts and blueberries. Pour more custard over and place a third waffle on top. Place in the oven and bake for 10 minutes.

When you take it out, let it cool to room temperature. Remove the pudding from the muffin tin and place in a container that you can place in the freezer overnight.

Break the chocolate into pieces and place in a bowl that will fit over a saucepan with simmering water. Once the water is simmering, remove the saucepan from the heat and leave until the chocolate has melted.

Remove the puddings from the freezer and press a lollipop stick into each pudding. Dip each lolly into the melted chocolate and place on a baking tray lined with baking paper. As an optional garnish, drizzle each lolly with melted white chocolate. Serve with fresh blueberries and good quality shop-bought vanilla ice cream.

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