Chocolate Bread and Butter Pudding

Makes twelve servings

To let its flavours develop, it’s best to let this pudding sit about 2 hours before baking it.

100g plain chocolate
300ml single cream
250ml full-fat milk
pinch of salt
4 medium-sized egg yolks (refrigerate the whites to use in another dish)
100g granulated or caster sugar
½ tsp vanilla essence (optional)
about 12 slices of plain white bread
about 80g butter (preferably unsalted)
extra single cream, to serve (optional)

Method

1. Break the chocolate into small pieces and put into a saucepan with the cream, milk and the pinch of salt. Stir over medium-low heat until the chocolate has completely melted. Allow the mixture to cool a little, stirring occasionally.
2. Whisk the egg yolks with the sugar and the vanilla essence, if using. Gradually whisk in the chocolate mixture and put this aside. Butter a deep baking tin about 23cm square.
3. Butter the bread and cut the crusts off. Cut each slice in half. Put a layer of bread into the bottom of a small baking dish, trimming the buttered bread to fit snugly. Pour over some of the chocolate mixture.
4. Continue to alternate 2 more layers of bread and chocolate until the dish is full. If you have time, put the dish aside for about two hours to enable the bread to totally absorb the chocolate mixture.
5. Heat the oven to 170C/325F/gas3.
6. Put the dish into a larger baking dish that will hold enough hot water to come halfway up the smaller dish. Pour in the water and bake for 30-35 minutes or until the pudding is set around the edges but is still a little wobbly in the middle.
7. Allow to cool for at least 15 minutes before serving. If wished, pour over a little single cream when you serve the pudding.

Each serving provides:
Kcal: 538
Protein: 10.7g
Fat: 32.1g (of which saturated fat: 18.3g)
Carbohydrate: 55.2g (of which sugars: 32.4g)
Fibre: 1.1g

Nutrition Points:

a) This recipe is high in sugar and vitamin B12 but also in saturated fat.
b) This recipe is a source of calcium.

Serving Suggestions:

a) As an extra treat (and extra calories), serve this dish with double cream or with whipped double cream or whipping cream.
b) Refrigerate the unused egg whites to use in the next day or two in an omelette or in scrambled eggs.

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