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  • Sharron Jenkins

Chocolate & Caribbean Rum Bread & Butter pudding to brighten up your Winter days.


CHOCOLATE & RUM BREAD AND BUTTER PUDDING

For vegan version simply replace dairy ingredients with non-dairy/vegan alternatives.

Chocolate & Rum Pudding

INGREDIENTS: 9 slices, one day old, taken from a large, medium sliced loaf

150g (70-75% cocoa solids) broken pieces of dark chocolate 75g butter 425ml whipping cream 4 tablespoons dark rum

110g caster sugar

1/2 teaspoon of cinnamon 3 large eggs/vegan egg replacement


METHOD:

Cut off the crusts from the slices of bread, which should leave you with 9 pieces and cut each slice into 4 triangles.


Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl placed over a saucepan of gently simmering water until the butter and chocolate have melted and the sugar has dissolved.


Take the bowl off the heat and mix up the ingredients with a wooden spoon.


In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again to blend them together. Then spoon about a 1⁄2 inch (1 cm) layer of the chocolate mixture into the bottom of your dish and put half the bread triangles over the chocolate in overlapping rows.


Pour half the remaining chocolate mixture all over the bread as evenly and then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered with the liquid as it cools.

Cover the dish and leave it to cool to room temperature for 2 hours before putting in it the fridge for 24 to 48 hours before cooking.

Pre-heat the oven to gas mark 4, 350°F (180°C). Bake in the oven on a high shelf for 30 - 35 minutes until the top looks crunchy and the inside is soft and squidgy.


Leave it to stand for 10 minutes before serving.



ENJOY!


UNTIL NEXT TIME


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