WHISKY BREAD AND BUTTER PUDDING

A dash of whisky really livens up this pud. Hands-on time 15min, plus soaking. Cooking time about 40min. Serves 8

Butter, to grease

◆ 325ml (11fl oz) each whole milk and double cream

◆ 150g (5oz) dark chocolate, chopped

◆ 1 large egg, plus 5 large egg yolks

◆ 75g (3oz) caster sugar

◆ 50ml-75ml (2-3fl oz) whisky

◆ 300g (11oz) sliced white bread, cut into quarters diagonally

◆ 25g (1oz) toasted hazelnuts, chopped

◆ 1½tbsp demerara sugar

◆ Icing sugar, to dust

◆ Cream or vanilla ice cream, to serve

1 Lightly grease a 2.5 litre (4⅓ pint) ovenproof dish. Pour milk and cream into a pan and bring just to the boil. Take off the heat and add chocolate. Stir until melted and smooth.

2 Beat together egg, yolks and caster sugar. Gradually add chocolate mixture, beating well after each addition. Stir in whisky to taste, then strain through a sieve into a jug.

3 Arrange bread neatly in the prepared dish, overlapping the slices. Sprinkle some hazelnuts between the slices, then pour over most of the chocolate mixture. Press down lightly on the bread, then leave to soak for 20min. Pour over the rest of the liquid.

4 Preheat oven to 170°C (150°C fan) mark 3. Scatter demerara sugar and remaining hazelnuts over the pudding. Bake for 30-35min until the custard is just set. Dust with icing sugar and serve with cream or ice cream, if you like.

PER SERVING 548cals, 10g protein, 36g fat (19g saturates), 43g carbs (27g total sugars), 2g fibre