Chocolate Bread and Butter Pudding by Delia Smith
9 slices good quality white bread, one day old, taken from a large loaf, crusts removed
150g dark chocolate (75% cocoa solids)
425ml whipped cream
4tbsp dark rum – (I just used rum flavouring, or leave out if you don’t fancy it)
good pinch cinnamon
Cream or ice-creame to serve
You will need a shallow, ovenproof dish 18x23cm, approx 5cm deep, lightly buttered
Cut each slice of bread into four triangles
Place the chocolate, cream, rum, sugar, butter, cinnamon in a bowl and place 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 dissolved. Take it off the heat and give it a good stir.
In a separate bowl whisk the eggs, then add the chocolate mixture and whisk again thoroughly
Spoon about a 1cm layer into the base of the dish and arrange half of the bread triangles over the chocolate mixture in overlappig rows.
Pour half of the remaining chocolate mix over the bread as evenly as possible.
Another layer of bread and then the remaining chocolate mixture.
You may need to gently push the bread down into the chocolate to make sure it is evenly covered.
Cover the dish with clingfilm and allow to stand at room temperature for two hours and then tranfer to fridge for 24 (preferably 48) hours.
When you are ready to cook the pudding preheat the oven to 180′. Remove clingfilm and bak for 30-35 minutes, by which time the top will be crunchy and the middle squishy. Leave to stand for 10 minutes before serving. Enjoy!