Ghost Ale & Chocolate – Bread & Butter Pudding

We hope you enjoy using our award-winning Ghost Ale in this delicious recipe to try at home! Let us know your thoughts or post photos of your creations on our facebook page –

Ghost Ale & Chocolate – Bread & Butter Pudding

For The Pudding

  • 5 Free range large eggs
  • 5  tbsp cocoa powder
  • 5 tbsp golden caster sugar
  • 300ml single cream
  • 700ml semi-skimmed milk
  • 1 x 800g loaf of white bread, ends removed, cut into 1cm-thick slices
  • 100g good-quality dark chocolate (70% cocoa solids)
  • 1 small handful of pecan nuts, roughly chopped

For The Sauce

  • 100ml York Brewery Ghost Ale
  • 100ml double cream
  • 2 tbsp golden caster sugar
  • 100g good-quality dark chocolate (70% cocoa solids)
  • Sea salt


Heat your oven to 180C/350F/Gas Mark 4. Crack your eggs into a large mixing bowl with the cocoa powder and sugar and whisk until smooth and silky. Gradually whisk in the cream and milk until combined. Cut your slices of bread into rough triangles and add them to the mixing bowl. Push them down gently and leave for 30 seconds, or until they’ve soaked up that lovely chocolate custard. It’s best to do this a few slices at a time rather than all at once.

You’ll need an ovenproof dish or tin about 30cm x 25cm x 6cm deep. Layer your soaked bread triangles in the dish, then pour over any remaining custard so it fills the dish. Leaving the chocolate in its wrapper, smash it to break it into chunks. Unwrap and poke these chunks between your slices of bread.

Scatter your chopped pecans over the top of the pudding, then sprinkle over some sugar evenly from a height. Pop the pudding into the oven for 25-30 minutes, or until it’s golden and the custard is delicately setting, but still wobbly.  While that’s happening get a medium pan over a medium-high heat and add the Ghost Ale, cream and sugar. Keep stirring and as soon as it comes to the boil, take it off the heat. Smash up your chocolate as you did before and stir the whole lot into the hot cream mixture with a small pinch of salt.

Serve your pudding with your chocolate-ghost sauce drizzled over the top. Lovely served with a few fresh strawberries and a scoop of vanilla ice cream.

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