Chocolate bread and butter pudding

  • Total Time

    50m
    • Prep Time

      25m
    • Bake Time

      25m
  • Serves

    4
  • Skill Level

    Easy
  • Dietary Needs

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Eric Lanlard's take on chocolate bread and butter pudding, as featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4) and grease four small ovenproof dishes. Soak the sultanas in the Amaretto and place to one side.

  2. Heat the milk and chocolate on a low heat and lightly whisk, leave to melt, but not to boil. In a large bowl whisk the eggs, caster sugar and vanilla together. Add the chocolate milk to the egg mixture gradually, whisking all the time.

  3. Cut the pain au chocolat into quarters and place one layer in each dish. Cover with half the sultanas and sugar. Finally pour the chocolate mixture into a jug and slowly fill the dishes to ensure it goes through all the layers.

  4. Cut left over pain au chocolat into smaller pieces and then push them on top of the chocolate layer in the dish. To finish, sprinkle over the left over sultanas and Amaretto juice and top with left over chocolate mixture. Leave it for 5 minutes to allow the pain au chocolat to soak.

  5. Sprinkle the top with some light muscavado sugar and pop into the oven until caramelised and golden in colour, about 25 minutes. 

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