Description
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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Australian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 165 mg
