I like this recipe because it turns simple ingredients into an impressive dessert without much effort. The pikelets absorb the creamy custard perfectly, while the dark chocolate melts into the mix for a luscious richness. The pecans add just the right amount of crunch, and the caramel sauce ties it all together. It’s ideal for family gatherings, dinner parties, or a cozy night in.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups thickened cream 1/3 cup caster sugar 32 store-bought pikelets 120g dark chocolate, coarsely chopped 2 cups milk 4 eggs Caramel sauce, to serve 100g pecans
Directions
First, I preheat the oven to 180°C (160°C fan forced) and lightly grease a 2.5L (10-cup) baking dish. In a large bowl, I whisk together the eggs, sugar, milk, and 1⅓ cups of the thickened cream until well combined.
Next, I arrange the pikelets upright in two rows inside the prepared dish. I pour the egg and cream mixture over the top, making sure the pikelets are partially submerged so they soak up the liquid. I then sprinkle the pecans and dark chocolate evenly across the top. I let the pudding sit for about 10 minutes so the pikelets can absorb the custard mixture.
I bake the pudding for 50–55 minutes or until golden and set. Once done, I let it rest for about 5 minutes to allow the custard to firm up slightly.
While it’s resting, I beat the remaining ⅔ cup of thickened cream until soft peaks form. Just before serving, I dollop the whipped cream on top and drizzle the pudding generously with caramel sauce.
Servings and Timing
This recipe serves 8 people. It takes about 15 minutes to prepare and 55 minutes to cook, for a total time of 1 hour and 10 minutes.
Variations
I sometimes use milk chocolate or white chocolate instead of dark chocolate for a sweeter flavor. For a nut-free version, I skip the pecans or replace them with toasted coconut flakes. I’ve also tried adding sliced bananas between the pikelets before baking for a caramel banana twist. If I want an extra indulgent finish, I drizzle melted chocolate along with the caramel sauce before serving.
Storage/Reheating
I store any leftovers covered in the fridge for up to 3 days. When I want to enjoy it warm, I reheat individual portions in the microwave for 20–30 seconds or the whole dish in a low oven (about 150°C) for 10–15 minutes. This pudding is best served fresh, but it still tastes lovely cold the next day. I don’t recommend freezing it, as the custard can separate.
FAQs
Can I make this pudding ahead of time?
Yes, I assemble the pudding up to a few hours in advance and keep it in the fridge, then bake it just before serving.
Can I use homemade pikelets?
Absolutely. If I have time, I use homemade pikelets—they work just as well.
What kind of chocolate works best?
I prefer dark chocolate for a rich, slightly bitter contrast to the sweet caramel, but milk or white chocolate will also work.
Can I use other nuts?
Yes, I sometimes replace pecans with walnuts, hazelnuts, or almonds.
Can I make this dairy-free?
I can use dairy-free cream, milk, and dark chocolate to make it suitable for a dairy-free diet.
Do I need to toast the pecans first?
It’s optional, but I like to lightly toast them for extra flavor and crunch.
Can I use less sugar?
Yes, I can reduce the caster sugar slightly since the caramel sauce adds extra sweetness.
Can I use single cream instead of thickened cream?
I prefer thickened cream for a richer custard, but single cream works if that’s what I have on hand.
How do I know when it’s baked?
The pudding should be golden on top, slightly puffed, and the custard just set in the center.
What should I serve it with?
I love serving it with whipped cream or vanilla ice cream for extra indulgence.
Conclusion
I find this Choc, Pecan and Caramel Pikelet Pudding to be a show-stopping dessert that’s surprisingly simple to make. The combination of fluffy pikelets, rich custard, melted chocolate, and crunchy pecans creates a perfect balance of textures and flavors. With a drizzle of caramel and a dollop of cream, it’s a comforting, crowd-pleasing pudding I love to serve warm straight from the oven.
This Choc, Pecan and Caramel Pikelet Pudding is a decadent twist on the classic bread and butter pudding, made effortlessly with store-bought pikelets, creamy custard, dark chocolate, crunchy pecans, and a drizzle of caramel sauce for the ultimate indulgent dessert.
Ingredients
2 cups Thickened cream, divided
1/3 cup Caster sugar
32 Store-bought pikelets
120 g Dark chocolate, coarsely chopped
2 cups Milk
4 Eggs
100 g Pecans
Caramel sauce, to serve
Instructions
Preheat oven to 180°C (160°C fan-forced) and lightly grease a 2.5 L (10-cup) baking dish.
In a large bowl, whisk together the eggs, caster sugar, milk, and 1⅓ cups of the thickened cream until smooth and combined.
Arrange the pikelets upright in two rows inside the prepared dish. Pour the custard mixture evenly over the pikelets, ensuring they are partially submerged.
Sprinkle the chopped dark chocolate and pecans evenly on top. Let the pudding sit for 10 minutes to allow the pikelets to soak up the custard.
Bake for 50–55 minutes, or until golden brown and just set in the center. Let rest for 5 minutes before serving.
Meanwhile, whip the remaining ⅔ cup of thickened cream until soft peaks form.
Serve the pudding warm, topped with whipped cream and a generous drizzle of caramel sauce.
Notes
Use milk or white chocolate instead of dark for a sweeter flavor.
Replace pecans with walnuts, hazelnuts, or almonds for variation.
For a nut-free version, omit pecans or use toasted coconut flakes.
Add sliced bananas between the pikelets for a caramel-banana twist.
Store leftovers in the fridge for up to 3 days; reheat before serving.
