Delia’s chocolate bread and butter pudding
- March 2020
- Serves 6
- Hands on time 30 minutes, oven time 30 minutes, plus chilling
You can tell just by the title of certain recipes that they’re going to taste good. Such is the case with Delia’s chocolate bread and butter pudding. Oh yes…
- 9 slices, each 5mm thick, good quality white bread, 1 day old, taken from a large loaf
- 150g dark chocolate with 75% cocoa solids
- 425ml whipping cream
- 4 tbsp dark rum
- 110g caster sugar
- 75g butter
- A good pinch cinnamon
- 3 large eggs
- Double cream, well chilled
You will also need…
- A shallow ovenproof dish 18cm x 23cm base x 5cm deep, lightly buttered
- Begin by removing the crusts from the slices of bread, which should leave you with approximately 10cm squares. So 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 all together.
- Then spoon about a 1cm layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now 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 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 gas mark 4, 180°C. Remove the covering 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 double cream poured over.
Recipe © Delia Smith 2008, Delia’s Frugal Food, published by Hodder and Stoughton. Click herefor more Delia recipes, cookery school videos, information on bakeware and ingredients.
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