Salted Dark Chocolate Sourdough Bread-and-butter Pudding
Our version of this classic pud is rich with dark chocolate, whisky and sea salt. Begin the recipe at least a day ahead of serving.
Hands-on time 20min, plus soaking. Cooking time about 45min. Serves 8
◆ 150g (5oz) dark chocolate,
chopped ◆ 75g (3oz) salted butter ◆ 300ml (½ pint) double
cream ◆ 300ml (½ pint) whole milk ◆ 100g (3½oz) caster sugar ◆ 4 medium eggs ◆ 75ml (3fl oz) whisky,
optional (see GH TIP) ◆ ½tsp mixed spice ◆ 1tsp vanilla extract ◆ 500g (1lb 2oz) wholemeal
sourdough loaf, sliced ◆ Sea salt flakes (optional) ◆ Ice cream or pouring
cream, to serve
1 In a heatproof bowl set over a pan of barely simmering water, melt the chocolate with the butter, cream, milk and sugar, stirring occasionally, until the sugar has dissolved and the ingredients are completely combined. Remove from the heat and allow to cool slightly. 2 In a jug, beat the eggs with the whisky, mixed spice and vanilla, and then whisk into
the chocolate mixture until well combined. Pour a third of the mixture into the base of a 2.5 litre (4⅓ pint) ovenproof dish, then dip each slice of bread into the remaining mixture, to coat, and arrange, overlapping, in the dish. Pour over the remaining chocolate mixture and press the bread gently with the back of a spoon so that most of it is covered by the custard. Don’t
worry if a few bits of bread poke out of the custard – these will crisp up in the oven and add texture. Cover the dish with clingfilm, and chill for at least 1 day, or up to 2 days. 3 When you are ready to serve the pudding, preheat the oven to 180°C (160°C fan) mark 4. Remove the clingfilm and sprinkle with a pinch of sea salt flakes, if you like. Bake for 35-40min until the top is crisp and the middle still soft, but set. Serve with ice cream or pouring cream, if you like. PER SERVING 622cals, 11g protein, 37g fat (22g saturates), 54g carbs (27g total sugars), 3g fibre ■ BRING-A-DISH TIP Complete the recipe to the end of step 2 up to 2 days ahead; cover and chill. To transport, wrap tightly in extra clingfilm. To serve, remove wrapping and complete recipe.