Ingredients Jump to Instructions ↓

  1. 6 slices fruit loaf (or use brioche buns)

  2. 150g (5oz) Belgian dark chocolate (76% cocoa solids)

  3. 284ml (10floz) single cream

  4. 150ml (5floz) full fat milk

  5. 50g (2oz) caster sugar

  6. 25g (1oz) butter

  7. Few drops vanilla essence

  8. 3 large eggs, lightly beaten

  9. Cream or ice cream, to serve

Instructions Jump to Ingredients ↑

  1. Cut each slice of bread into 4 triangles, or slice each brioche bun lengthways and then cut in half at an angle. Put the chocolate into a large bowl with the cream, milk, sugar, butter and vanilla essence. Set over a pan of simmering water, making sure that the base of the pan doesn't touch the water. Leave until the chocolate and butter have melted, stirring occasionally.

  2. Remove from the pan and stir until smooth. Leave to cool for 15 mins. Stir in the eggs.

  3. Spread a third of the chocolate in an ovenproof dish, and then arrange half of the bread triangles on top, overlapping them. Cover with another third of the chocolate, the rest of the bread, then the rest of the chocolate.

  4. Press the top slices of bread lightly with the back of a spoon to make sure that they are submerged in the chocolate. Set the pudding aside in a cool place for at least 2 hours.

  5. Preheat the oven to 180C/355/gas 4. Cook the pudding in the oven for about 30 mins. Leave to rest for at least 15 mins, and then serve, hot or cold, with cream.


Send feedback