Chocolate bread and butter pudding
The humble bread and butter pudding gets a delicious update in this chocolate version.
- Rinse currants under hot water. Place in a bowl with liqueur and soak for 30 minutes.
- Cut crusts from bread and butter one side of each slice. Cut each slice in half. Line the base and sides of four one cup capacity ramekins with the bread slices, cutting to fit where necessary. Chop chocolate roughly and scatter over the bread. Cover with bread pieces, cutting to fit. Sprinkle over currants and cover again with bread pieces, cutting to fit.
- Beat eggs, sugar, cream and vanilla together. Pour mixture evenly over ramekins. Stand ramekins in a baking dish and pour warm water around them to come three quarters of the way up the sides. Bake at 160C for 40 minutes or until set.
Tip: Use orange juice instead of liqueur if wished.