(Chocolate) Bread and Butter Pudding

For me, a mention of Bread and Butter Pudding evokes memories of snuggling up with a blanket and a film in the middle of winter and tucking into a steaming bowl of the pudding with lashings of double cream. It’s an iconic comforting winter treat, and given the unpredictable British weather – snow in March?! – I think it’d be the perfect dessert to make this week. I found this recipe from Gary Rhodes months ago here, and made it for my flatmates at uni. However, as none of them were really fans of fruit in a pudding, I omitted the traditional sultanas/raisins and instead added dark chocolate. From their gushing compliments I’d say it was a success, although personally I’d prefer to leave it unchanged and as my mum used to make it with the fruit! If you do have Easter eggs left over after the weekend (it’s a long shot but worth asking…) then you could always put them to good use and make your own variation of the recipe below. Waste not, want not!

Ingredients:

12 medium slices white bread, crusts cut off

50g unsalted butter, softened

1 vanilla pod or a few drops of vanilla essence

400ml double cream

400ml milk

8 egg yolks

175g caster sugar, plus extra for the caramelised topping

EITHER 25g sultanas and 25g raisins OR 50g dark chocolate, chopped

 

Method:

Preheat the oven to 180C/350F/Gas mark 4. Butter a pudding dish and place on one side. 

Cut the crusts off the bread and spread with the butter. 

Split the vanilla pod (or add the vanilla essence), place in a saucepan with the cream and milk and bring to the boil. 

While it is warming up, whisk together the egg yolks and caster sugar in a bowl. 

Allow the cream mix to cool a little. Strain it on to the egg yolks, stirring all the time, to make the custard.

Cut the bread into triangles, or halves, and begin to assemble the pudding. Line the base of dish with one layer of bread, sprinkle some of the chocolate/fruit and then pour over a little custard. 

Build up the layers in this manner, leaving the top of the pudding clear. Pour over the remaining custard, lightly pressing the bread to help it soak in and leave it to stand for at least 20 to 30 minutes. 

The pudding can be prepared several hours in advance and cooked when needed. Transfer to a roasting tray filled three quarters with warm water. Bake for 20 to 30 minutes until the pudding begins to set. Don't overcook it or the custard will scramble.

Remove the pudding from the water bath, sprinkle it liberally with caster sugar and glaze under the grill on a medium heat or with a gas gun to a crunchy, golden finish. When glazing, the sugar dissolves and caramelises and the corners of the bread may begin to burn. Don’t panic, this helps the flavour, giving a bittersweet taste that mellows when it is eaten with the rich custard.

 Et voila: a (Chocolate) Bread and Butter Pudding. I have another recipe for an Easter variation using Hot Cross Buns that I’ll post later in the week too. Let me know if you give it a go or have a particular favourite recipe for BBP in the comments: it’s such an easy but effective pudding that everyone should have a go at making one!

 

Someone put the kettle on and fetch me a piece: I’m wrapped up on the sofa watching Skyfall and don’t want to move…