Chollah Bread & Butter Pudding

Serves: 8 people

This is a chocoholic’s dream! The layers of crispy chollah is wedged between a beautiful chocolate custard. Use left over chollah or other sliced bread.

Ingredients

• 600ml / 2 ½ cups milk or soya milk
• 200g/ 1 1/2 cups plain dark chocolate
• 2 teaspoons vanilla essence
• 1 tablespoon cocoa powder mixed with 2 tablespoons of hot water
• 225g / 1 cup sugar
• 8 slices of chollah
• 4 eggs
• 2 tablespoons unsalted butter or non dairy margarine

To garnish

1 tablespoon cocoa powder and icing sugar mixed together

Method

1) Pre-heat the oven to 180 C/ 350F / Gas mark 4.
2) Put the milk, chocolate, vanilla essence and cocoa powder paste in a saucepan.
3) Heat gently until the mixture is smooth, stirring from time to time. Leave to cool for 10 minutes.
4) Whisk the eggs with the sugar and stir into the chocolate mixture.
5) Spoon about 1 cm/ ½ inch layer on the base.
6) Butter the chollah on one side only. Cut into triangles and place half of the bread triangles in overlapping rows, butter side down on top of the chocolate mixture.
7) Pour the remaining chocolate mixture over the bread as evenly as possible. Arrange the remaining chollah triangles over that.
8) Leave for about 2 hours or over night for the chocolate to soak into the chollah.
9) Place the oven ware dish into a slighter larger roasting tin. Pour boiling water around the sides being careful not to get any water onto the pudding.
10) Bake for 40 minutes or until set.

To serve the stylish way

Garnish: Sprinkle with cocoa powder and icing sugar.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD