Chocolate Bread & Butter Pudding

Ingredients

• 10 slices white bread (day-old)
• 2 tbsp demerara sugar (optional, to sprinkle)
• 50g unsalted butter, softened
• 200g dark chocolate, chopped
• 2 tbsp cocoa powder
• 3 large eggs, beaten
• 400ml whole milk
• 200ml double cream
• 75g caster sugar
• 1 tsp vanilla extract
• 150ml pouring cream to serve (optional)

Method

1. Butter each slice of bread generously and layer them into a buttered 20cm x 30cm ovenproof dish, scattering chopped dark chocolate between the layers and dusting cocoa powder over each tier so every spoonful gets a molten hit.
2. Whisk the milk, double cream, beaten eggs, caster sugar and vanilla in a large jug for about a minute, until smooth and slightly frothy on top.
3. Pour the custard slowly over the bread, pressing the slices down with the back of a spoon so they drink it in. Leave to stand for 10 minutes — the bread should be fully soaked through but still holding its shape.
4. Sprinkle the demerara over the top for a crackly, caramelised finish, then bake at 180°C (fan 160°C) for 35–40 minutes, until the top is puffed and glossy and a skewer pushed near the centre comes out with just a few moist crumbs clinging to it.
5. Rest the pudding for 10 minutes so the custard sets enough to slice while the chocolate stays molten beneath. Scatter a little extra chopped chocolate over the top to melt into the warm surface.
6. Spoon into bowls while still warm and pour over cold double cream so it pools into the chocolatey, custardy centre.