A nostalgic pudding elevated with decadant chocolate. This childhood favourite combines the sweetness of juicy sultanas with warming spices, bound to keep everyone happy.

Chocolate Bread And Butter Pudding

Prep Time

1.5 hour (including soaking time)

Cooking Time

25 minutes

Serves

6 - 8

Ingredients

5 slices thin brown bread or cacao bread, spread with unsalted butter
50g sultanas or raisins, soaked in rum overnight, then drained
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
2 heaped tbsp finely grated cacao. Willie suggests Venezuelan 100% Rio Caribe cacao
450ml whole milk
2 eggs
1 tsp vanilla extract
75g muscovado sugar

 

Method

  1. Lightly grease a 25cm square baking dish.
  2. Cut the bread into triangles and lay half of the pieces, butter-side down, in the dish. Sprinkle over half the sultanas, cinnamon, nutmeg and cacao.
  3. Top with the remaining bread, butter-side up, and the remaining fruit, spices and cacao.
  4. Pour the milk into a pan and gently bring to just under the boil, then remove from the heat.
  5. Whisk the eggs with the vanilla extract and 50g of the sugar. Stir in the hot milk and pour over the bread. Leave the bread to soak up the custard for 1 hour.
  6. Preheat the oven to 180°C (fan).
  7. Push any corners of bread that protrude too much down into the custard, sprinkle the pudding with the remaining sugar and place the dish in a roasting tin.
  8. Pour in enough boiling water to come halfway up the side of the dish. Bake for 25–30 minutes or until golden brown. Serve warm.

Ingredients

5 slices thin brown bread or cacao bread, spread with unsalted butter
50g sultanas or raisins, soaked in rum overnight, then drained
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
2 heaped tbsp finely grated cacao. Willie suggests Venezuelan 100% Rio Caribe cacao
450ml whole milk
2 eggs
1 tsp vanilla extract
75g muscovado sugar

 

Method

  1. Lightly grease a 25cm square baking dish.
  2. Cut the bread into triangles and lay half of the pieces, butter-side down, in the dish. Sprinkle over half the sultanas, cinnamon, nutmeg and cacao.
  3. Top with the remaining bread, butter-side up, and the remaining fruit, spices and cacao.
  4. Pour the milk into a pan and gently bring to just under the boil, then remove from the heat.
  5. Whisk the eggs with the vanilla extract and 50g of the sugar. Stir in the hot milk and pour over the bread. Leave the bread to soak up the custard for 1 hour.
  6. Preheat the oven to 180°C (fan).
  7. Push any corners of bread that protrude too much down into the custard, sprinkle the pudding with the remaining sugar and place the dish in a roasting tin.
  8. Pour in enough boiling water to come halfway up the side of the dish. Bake for 25–30 minutes or until golden brown. Serve warm.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​