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Black rice & coconut sourdough pudding


You’ll need

600g black rice & coconut sourdough
280g granulated sugar/coconut sugar/brown sugar
10 egg yolks
500g coconut cream
300g water
100g toasted coconut
3g salt
1 lemon zested
1 orange zested
5g lemon juice (to taste)
80g orange juice (approximately 1 orange)

Method

Remove crust from sourdough (or leave on for a chewy texture) and cube into 1-2cm cubes.
Leave on a board to dry out while making the custard.

On a double boiler (a large pot filled with 5cm of water brought to a boil, with an aluminium bowl on top to hold in the steam from below) whisk sugar, yolks, coconut cream, water, and salt, until approximately 70 degrees. Add lemon and orange zest, then orange and lemon juice. Adjust lemon juice to personal taste.
Place cubed bread into the bowl and loosely cover with plastic film. Place another bowl on top to weigh down the film and help the bread absorb the custard. Refrigerate overnight.

The next day, oil a few small bowls or ramekins.
Gently scoop bread pudding mix into a bowl pressing gently to squeeze out any air, then add a final scoop loosely on top to create a larger surface area for later caramelisation.

Place puddings in a deep tray, add boiling water halfway to ⅔ up the side of the bowls.
Cover the entire tray with aluminium foil. Place in a preheated oven at 140 degrees for approximately one hour. Checking after 30-45 min and remove when custard is just set, it will continue to cook once removed from the oven.

Serving Suggestion

Serve warm. Garnish with toasted coconut and your favourite spring berries.