Chocolate and Marmalade Bread and Butter Pudding
Ingredients
9 thick slices Hovis white bread (a day old)3 rounded dessert spoons Robertson's Golden Shred marmalade
150g dark chocolate (75 per cent cocoa solids)
75g unsalted butter
420ml whipping cream
110g caster sugar
3 large eggs
Instructions
1. Remove the crusts from the Hovis white bread. Spread the Robertson's Golden Shred over 3 slices and put 3 more slices on top to make a sandwich. Cut the sandwiches and the remaining 3 slices of bread each into 4 triangles.
2. Place the chocolate (broken into pieces), whipping cream, sugar, and butter into a glass bowl. Stand the bowl over a pan of barely simmering water making sure that the bowl does not actually touch the water. Stirring the ingredients occasionally, leave until the butter has melted and the sugar dissolved. Remove the bowl from the heat and stir really well to mix.
3. In a separate bowl, whisk the eggs lightly and pour in the chocolate mix whisking as you do. Blend together thoroughly.
4. In a shallow ovenproof dish (about 7 x 9 inches, 18 x 23 cm) spoon about ½inch (1cm) of the chocolate mixture. Evenly arrange the marmalade sandwich triangles in the chocolate mix.
5. Pour half of the remaining chocolate mix over the bread.
6. Neatly arrange the remaining bread triangles in the dish. Pour over the remaining chocolate mixture. Press the ingredients down lightly using a fork.
7. Cover the dish with cling film. Allow to cool completely before refrigerating overnight
8. Preheat the oven to 180°C/Gas mark 4.
9. Remove the cling film. Put the dish into a larger roasting tin and pour in enough hot water to about half the depth. Bake in the oven for about 30 to 35 minutes.
10. Now leave the bread and butter pudding to stand for 20 to 30 minutes before serving with a jug of well chilled heavy (double) cream.
