Christina Martin's Chocolate Bread and Butter Pudding Recipe

Christina Martin's Chocolate Bread and Butter Pudding Photo: Jackie Cameron

“Christina Martin’s bread-and-butter pudding, with her chocolate variation, was always a hit on the Saturday lunch buffet. This is a true classic that will be appreciated, forever.”

— Jackie Cameron

Christina Martin's Chocolate Bread and Butter Pudding Recipe

Ingredients:

• 100g butter, softened

• 250ml chopped morsels

• 10 slices bread

• 200g raisins, plumped in water

• 1l milk

• 400ml cream

• 60g White Sugar

• 150g Albany chocolate, chopped

• 4 egg yolks

• 6 eggs

• Apricot jam for glaze

Method:

1. Preheat oven to 170ᵒC.

2. You will need one large tray buttered and sprinkled with chocolate morsels, reserve extra.

3. Butter the bread and divide the raisins onto half the slices and then sandwich together, remove crusts and cut into quarters, and overlap these in the buttered dish.

4. Combine the milk, cream and sugar in a pan and stir over a low heat until all the sugar dissolves.

5. Bring to the boil, remove from heat, add the chocolate and stir the mixture until melted and smooth.

6. Whisk the egg yolks and the eggs together until light, pour in the heated chocolate milk mixture and mix thoroughly with a balloon whisk, strain and ladle over the bread.

7. Sprinkle with extra chocolate morsels.

8. Place in a water bath and bake until set 45 min to 1 hour, remove from oven and while hot glaze with apricot jam.

Please post your comments and any food-related questions below. I look forward to hearing from you.