Salted dark chocolate sourdough bread & butter pudding

This version of the classic pud is rich with dark chocolate, whisky and sea salt. Begin the recipe at least a day ahead of serving.

SERVES 8 PREP 20min, plus soaking COOK about 45min

• 150g dark chocolate, chopped

• 75g salted butter

• 300ml each double cream and whole milk

• 100g caster sugar

• 4 medium eggs

• 75ml whisky

• ½tsp mixed spice

• 1tsp vanilla extract

• 500g 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 chocolate with

butter, cream, milk and sugar, stirring occasionally, until sugar has dissolved and ingredients are combined. Remove from heat and cool slightly.

2 In a jug, beat eggs with whisky, mixed spice and vanilla; whisk into chocolate mixture until well combined. Pour ⅓ of the mixture into the base of a 2.5-litre ovenproof dish. Dip each slice of bread into remaining mixture, to coat,

and arrange, overlapping, in the dish. Pour over remaining chocolate mixture and press bread gently with the back of a spoon so that most of it is covered by 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 and chill for at least 1 day, or up to 2 days.

3 When you are ready to

serve, preheat oven to 180°C (160°C fan) mark 4. Sprinkle with a pinch of sea salt flakes, if you like. Bake for 35-40min, until top is crisp and the middle still soft, but set.

Serve with ice cream or pouring cream.

GET AHEAD Complete the recipe to the end of step 2 up to 2 days ahead; cover and chill. Complete recipe to serve.