The perfect winter dessert for those cold nights when you fancy something sweet! Using our Banoffee Rum to give it that extra tasty kick!

So give our recipe a go and don’t forget to tag us in a photo of your creation for a chance to feature on our main social media channels! ?
 

You will need: 

• A Saucepan

• A Spoon

• A Knife

• A Baking Dish

• A Large Bowl

• A Chopping board

• A Plate and spoon to serve

Ingredients:

• 30g unsalted butter

• 200ml double cream

• 125g Lily Puds salted caramel sauce

• 2 large eggs, plus 2 large egg yolks

• 2 tbsp Chuckling Cheese Banoffee Rum

• 1 tsp vanilla extract

• 8 pack butter brioche rolls, broken into 3cm pieces

• 100g pecans, roughly chopped

• 100g GNAW Sea Salt & Caramel Chocolate

• 50g Chuckling Cheese Rum Truffle Fudge

Method:

1. Preheat the oven to 140 degrees.

2. Grease an oven proof dish with Butter.

3. In a saucepan combine double cream and half the salted caramel sauce, stirring over a medium heat, until bubbling.

4. In a large Bowl add in 2 eggs and 2 extra yolks, 2 tbsp of Banoffee Rum, Pinch of Salt, Vanilla extract and whisk, whilst slowly adding in the cream mixture, and mix until combined.

5. Add in ripped brioche buns, diced pecans, chocolate and fudge and mix so everything is coated evenly.

6. Soak for 5 minutes and give one final stir before transferring mixture to an oven proof dish.

7. Cover with foil and bake for 50 minutes, after this time remove the foil and bake for a further 20 minutes, or until a knife inserted into the center of the pudding comes out clean.

8. Melt the remaining salted caramel sauce to drizzle over the bread puddings and serve.

9. If you're feeling extra indulgent, serve with whipped cream or ice cream and enjoy!