made the Chocolate Bread and Butter Pudding for
our main meal yesterday. Sitting down to eat were
my wife and I together with a sixteen year old
and an eleven and ten year old. Everyone loved
it and the sixteen year old was ecstatic about
used a circular Pyrex bowl to make it in which
measured approximately 3" x 9". I think
it would have been easier if I had used a square
or rectangular bowl. The measurements I am giving
you do not have to be exact but they will act
as a good guide.
Brioche (sweet French bread)
100gm Plain (70% cocoa) chocolate
25 fl oz Jersey milk
2 free-range eggs
2 fl oz Brandy
bought my ingredients from Tescos as they sell
a 400gm Brioche loaf which is ideal and their
Finest dark chocolate is excellent and good value.
(The Brioche I sliced about a centimetre thick
- little finger size?)
started grating the chocolate but that was no
good as it was starting to melt with me holding
it. I used a small electric chopper I have (I
am lucky enough to own a Bamix) and would suggest
putting the chocolate in the fridge to cool before
sugar and sultanas could be increased from the
amount I used if you like your desserts sweeter.
You could also of course use a brown sugar.
children had theirs served with Cornish ice cream
whilst the adults favoured lashings of double
cream!! This is my first bread and butter pudding
and I have not eaten it since the early 60s as
a schoolboy. Thank you for the inspiration.