Choco­late roly-poly pud­ding

Bread and but­ter pud­ding gets a makeover with pin­wheel swirls, a mar­malade glaze and the dou­ble-choco­late treat­ment.

BBC Good Food - - Comfort -

SERVES 8 PREP 30 mins plus 30 mins soak­ing COOK 50 mins EASY V

100g dark choco­late, finely chopped 200ml dou­ble cream, plus ex­tra to serve

600ml whole milk

3 eggs

140g golden caster sugar 1 large white loaf of bread, (800g) un­sliced (a day or two old if pos­si­ble, it’ll be much eas­ier to cut) 300g choco­late spread, bis­cuit spread or canned caramel 100g mar­malade, plus ex­tra to serve

1 Melt the choco­late and cream to­gether in the mi­crowave, stir­ring ev­ery 30 secs. Warm the milk in a large pan.

2 Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisk­ing as you do, then add the choco­late mix­ture and whisk to com­bine. 3 Re­move the crusts from the bread (these will freeze well for bread­crumbs). Use a sharp ser­rated knife to cut the loaf into 4 or 5 slices along the length of the loaf (ap­prox. 2cm thick) – this is eas­i­est if you score where you want to cut along the top be­fore slic­ing.

4 Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a bak­ing dish. Pour over the choco­late cus­tard, mak­ing sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the cus­tard, or you can put it in the fridge overnight, if you like.

5 Heat oven to 170C/150C fan/gas 31/2. Brush the tops of the bread swirls with the mar­malade, then bake for 45 mins un­til the bread has puffed up and the cus­tard is just set. Brush with mar­malade again for a glossy fin­ish, then serve warm with dou­ble cream.

GOOD TO KNOW cal­cium

PER SERV­ING 831 kcals • fat 40g • sat­u­rates 16g • carbs 99g • sug­ars 48g • fi­bre 4g • pro­tein 17g • salt 1.4g

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