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    Barney's pain au chocolat and almond pudding

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    Barney's pain au chocolat and almond pudding

    'This recipe reminds me of holidays in France; I would make it whenever we had leftover pain au chocolat. I added my own twist by using almond milk. I’m not really a dessert-eater, but this one brings back happy memories' - Junior Masterchef finalist (2014) Barney

    • Preparation time: 15, plus soaking
    • Cooking time: 30 minutes
    • Total time: 45 minutes, plus soaking

    Serves: 6


    unsalted butter, for greasing

    4 all butter pain au chocolat, cut into 1cm-thick slices

    25g dark chocolate, broken into pieces

    400ml almond milk

    50g caster sugar


    few drops almond essence


    300ml double cream

    50g icing sugar

    few drops almond essence


    1. Preheat the oven to 180 ̊C, gas mark 4. Lightly grease a 1-litre baking dish and layer up the sliced pain au chocolat inside. Scatter over the dark chocolate.
    2. Whisk together the almond milk, caster sugar, eggs and almond essence. Pour over the pain au chocolat and leave to soak for up to 30 minutes.
    3. Bake for 25-30 minutes, until well risen and golden. Meanwhile, whisk the double cream to soft peaks. Fold in the icing sugar and almond essence. Serve the pudding with the whipped almond cream.

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