Chocolate Bread & Butter Pudding

I am not the biggest pudding eater or maker in the world, though luckily with three women in the house I am blessed with a great audience for anything sweet.

Having loads of bread left over I decided to make a Chocolate Bread & Butter Pudding, I found a James Martin recipe on the BBC food web site.

The recipe is :

Ingredients
150ml/¼pt double cream
150ml/¼pt milk
55g/2oz dark chocolate
Splash Whiskey
2 free-range eggs
1 free-range egg yolk
55g/2oz caster sugar
4 slices white bread, cut in half.

I varied the recipe slightly by just using all single cream rather than double cream & milk. I also ommited the whiskey as I prefer my Scotch unadulterated and in any event would not be appreciated by the intended consumers.

1. Preheat the oven to 200C/425F/Gas 7.
2. Place the cream, milk & chocolate in a pan and heat until the chocolate has melted. Stir gently to combine.
3. Place the eggs, egg yolk and sugar in a bowl and whisk until pale and fluffy.
4. Pouring gradually while whisking, add the hot chocolate milk mixture to the whisked eggs.
5. Transfer the chocolate milk and eggs mixture back to the pan. Heat gently, whisking constantly, until the custard has thickened.
6. Arrange the bread slices in an ovenproof dish and pour the chocolate custard evenly over. Allow to sit for at least fifteen minutes to absorb, then place in the oven to bake for 20 minutes, or until set.
7. Remove from the oven and serve with lashings of single cream.

The entire recipe took less than 15 minutes to make. The pudding was delightfully sticky and eaten greedily - particularly by Mrs Woody who had thirds!