Chocolate Bread and Butter Pudding:


10 slices white bread

150g dark chocolate

400ml cream

60ml dark rum

110g castor sugar

75g butter

2ml ground cinnamon

3 eggs

Fresh whipped cream.

1. Remove the crust from the bread and cut into triangles.

2. Place the chocolate, cream, rum, sugar, butter and cinnamon in a bowl and then place on top of a pot of simmering water, being careful not to let the water touch the ingredients.

3. Allow the butter and chocolate melt, and the sugar to dissolve.

4. Remove from the heat and stir gently. Allow to cool slightly.

5. In a separate bowl, whisk the eggs and then pour over the chocolate mixture. Whisk thoroughly to blend together.

6. Grease 6 ramekins or a dish and pour about a 1cm base into the dishes.

7. Arrange the bread slices in overlapping rows, pour over half the chocolate and arrange a second row of overlapping bread slices.

8. Finish with a layer of chocolate.

9. Gently press the mixture down with a fork so that all the bread is covered.

10. Cover each ramekin with plastic wrap and refrigerate for 24 hours before baking.

11. Preheat the oven to 180C.

12. Remove the plastic wrap and bake the puddings in the middle of the oven for 35 minutes – the tops should be crunchy and the inside squidgey.

13. Stand for 10 minutes and serve with whipped cream.


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