Chocolate Bread and Butter Pudding

Ingredients

• 600ml milk
• 284ml carton double cream
• 8 medium eggs, 4 whole eggs and the yolks of the remaining eggs
• 125g caster sugar
• few drops vanilla extract
• 1/2 baguette, cut into slices
• 50g sultanas
• 50g plain chocolate, roughly chopped
• 50g butter, melted
• 4 x 15ml spoons apricot jam
• 2 x 15ml spoons orange juice

Directions

1. Preheat the oven to 190°C, 375°F, Gas Mark 5.

2. In a medium-size saucepan bring the 600ml milk and the double cream to the boil over a moderate heat.

3. In the meantime mix together the whole eggs and egg yolks in a bowl along with the caster sugar. Pour over the milk and cream mixture and mix to combine, then strain into a jug adding the vanilla extract if desired.

4. Layer half of the sliced baguette into the bottom of an 18cm x 4cm deep ovenproof dish, scatter over the sultanas and chocolate.

5. Dip the remaining slices of bread in the melted butter and lay them on top of the sultanas.

6. Pour over the custard mixture and leave to soak for 30 minutes, pushing the bread beneath the surface of the custard.

7. Place the dish into a roasting tin with hot water halfway up the sides of the dish. Bake the pudding for 1 hour or until golden brown.

8. In a small saucepan heat together the apricot jam and orange juice, brush liberally over the bread-and-butter pudding.