Here is my favourite bread and butter pudding - simply one of the most brilliant hot puddings ever invented. It's so simple but so good – and even better prepared two days in advance.
150 g Tony's 70% Pure Dark Chocolate, broken into small pieces
75 g butter
110 g caster sugar
3 large eggs
- Begin by removing the crusts from the slices of bread and cut to 10 cm squares. You'll need 9 of these squares.
- Now cut each slice into 4 triangles.
- Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved.
- Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.
- Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
- Then spoon about a 1 cm layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows.
- Pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate.
- Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.
- Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking.
- When you're ready to cook the pudding, pre-heat the oven to 180°C.
- Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy.
- Leave it to stand for 10 minutes before serving with well-chilled pouring cream poured over.
Recipe and Image Credit: Delia Online