Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
At Haigh’s Chocolates we have a longstanding commitment to support the community through a number of key activities such as sponsorship, donations, fundraising and partnerships.
Keep up with the latest happenings at Haigh's. Learn about our latest product releases, news, special promotions and competitions.
We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
- 12 Vietnamese slider rolls, cut into thirds or 400g panettone or brioche loaf, sliced
- 150g Haigh’s Milk Orange Pastilles, roughly chopped
- 1/4 cup (35g) slivered almonds
- Vanilla custard or ice cream, to serve
- 1 cup (250ml) jersey milk
- 1 cup (250ml) pouring cream
- 3 extra-large free range eggs, lightly beaten
- 1/3 cup (80g) raw caster sugar
- 1 teaspoon vanilla bean paste
- 400g diced rhubarb stems (approx. 4), cut into 2cm chunks and rinsed
- 1 punnet strawberries, hulled, quartered and rinsed
- 1 tablespoon vanilla bean paste
- 1/4 cup (60g) raw caster sugar
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a deep 22cm x 22cm baking dish with butter.
- For the compote, heat a large sauté pan over a medium-high heat. Place rinsed rhubarb and strawberries in a large mixing bowl with vanilla bean paste and sugar, tossing until well coated. Add the mixture to the preheated pan, cover and cook for 2-3 minutes or until sugar begins to caramelise, stirring occasionally to prevent fruit sticking. Reduce heat to medium and cook for a further 6-8 minutes, or until rhubarb collapses, stirring occasionally to prevent fruit sticking. Set aside in a bowl and allow to cool completely.
- For the vanilla custard, combine milk, cream, eggs, sugar and vanilla together in a large jug, whisking until well combined.
- For the pudding, layer a third of the bread into the prepared baking dish. Carefully pour over a third of the vanilla custard mix and leave to stand for 5 minutes, to allow bread to soak up liquid. Top with a third of the rhubarb compote and a third of the chopped Haigh’s pastilles. Repeat process with remaining ingredients, finishing with a top layer of compote and chocolate, sprinkling almonds over the top to finish.
- Place pudding in preheated oven for 20 minutes, before turning the temperature down to 160°C (140°C fan-forced) for 45 minutes or until the pudding is puffed, golden and custard is cooked through. Remove from oven and serve immediately with cream.
- Note: an alternative to slider rolls is 400g panettone or brioche loaf, sliced.