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Remembering Michele Ferrero

Michele Ferrero, the man behind the wonderful ball of chocolate wonder that is the Ferrero Rocher, passed away on Saturday.


In his honour we’ve been cooking up a storm here at London Kitchen HQ trying out lots of amazing Ferrero Rocher recipes. We wanted to share our favourite one with you – it’s an incredible Ferrero Rocher bread and butter pudding tart, the recipe has been adapted from one by another culinary champion, Jamie Oliver. We’ve also compiled a board of delectable Ferrero Rocher recipes on our Pinterest page – prepare to be inspired!


Ferrero Rocher Bread and Butter Pudding Tart



  • 125g unsalted butter, plus extra for greasing
  • 4 tbsp demerara sugar
  • 750g plain panettone
  • 1 vanilla pod
  • 300ml double cream
  • 300ml whole milk
  • 5 large free-range eggs
  • 100g golden caster sugar
  • 1 small box of Ferrero Rocher, roughly chopped




  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Lightly grease a 28cm loose-bottomed tart tin.
  3. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, and then mix with the remaining demerara so you have a range of textures.
  4. Tip into the tart tin and shake around to coat.
  5. Tap gently, and then tip any excess back into the mortar for later.
  6. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
  7. Halve the vanilla pod lengthways and scrape out the seeds, then put both seeds and pod into a pan on a medium heat, along with the cream, milk and butter, and simmer for 5 minutes, or until the butter has melted. Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, and then discard the vanilla pod.
  8. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
  9. Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks in, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
  10. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
  11. Bake for around 25 minutes, or until set.
  12. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold too, if you’ve got any leftovers!




Did you know Michele Ferrero also created undisputed king of chocolate spreads Nutella, Kinder Surprise eggs and Tic-Tacs? You can read all about him in The Guardian’s tribute.

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