Sometimes I get a craving for chocolate. I keep some in the cupboard for emergencies. But it has to be of the non-dangerous kind, i.e. no praline, no mini eggs and no chocolate hobnobs.
And more often, I crave carbs. Apparently that’s a sign of winter depression, lack of sunlight, etc. I’ll blame it on that. My main addiction is pasta, but I wouldn’t exactly turn down some crusty bread or a toasted crumpet with loads of melting butter on top.
You see, I am not really very good at resisting temptation. I can pretend I’m not going to finish that box of cookies, but then I’ll spend half hour thinking about them. And then I’ll be angry that I’ve wasted so much time thinking about cookies. And so I’ll eat them. Once, I had to throw a bag of hobnobs in the bin because I couldn’t stop eating them although I was feeling sick. It’s a good thing I live in a shared house and people help me finish off everything I bake, or I would be twice my size.
The reason I’m saying all this and making myself sound so greedy is to explain how I got round to making this intensely rich pudding.
I read this post on Life’s a Feast.
It’s Jamie’s fault.
Chocolate Bread and Butter Pudding (from Delia)
9 slices of stale white bread, no crusts
150 gr good dark chocolate
75 gr butter
425 ml whipping cream
4 tbsp dark rum
110 gr caster sugar
3 large eggs
pinch of cinnamon
Cut the bread slices in 4 triangles. Place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bain-marie until everything is melted, and give it a good stir. In a separate bowl whisk the eggs, then pour the chocolate mixture over them and whisk very well.
Spoon about 1/2 inch layer of the chocolate mixture into the base of a shallow dish, about 7 x 9 inches, which you have buttered lightly. Then, arrange half of the bread triangles, add half of the remaining chocolate, then the rest of the bread and finally the last bit of chocolate. Make sure the bread is well soaked by pressing down into the chocolatey liquid.
Ideally, you need to leave this outside the fridge covered with clingfilm for a couple of hours, and then in the fridge for a day or two to let the flavours develop.
Cook it (without the clingfilm!) on the top shelf of a preheated oven (180 degrees) for 30-35 minutes or until the top looks nicely crispy. Be patient and wait for 10 minutes when you get it out of the oven as it will be very hot. Serve with cream or custard or ice cream. Or all of them.
We didn’t manage to finish it on the first day as it was so heavy, but it was possibly even better for the next couple of days and the texture developed into some kind of rich fudge cake with a layer of crunchy chocolatey bread on the top.
The concept of Monthly Mingle was new to me, but I couldn’t resist Jamie’s invitation to make something combining two so special ingredients and when I looked at the recipe I realised it would be a winner: really, you can’t go wrong with chocolate, cream, bread and eggs. If you like bread and butter pudding, try this version – I’m sure you’ll love it. And let me know how it went!