Post by SuzieP on Dec 23, 2008 17:22:14 GMT -1
If you want an easy to make, but fantastically scrummy pud don't look any further than Delia's Chocolate Bread and Butter Pudding from her winter recipe book. It's gorgeous.....I've just made it again ready to cook on Christmas Day instead of Christmas pud.
You make it 48 hours in advance to allow the bread time to soak in the liquid which is made up of cream, eggs, dark chocolate, rum, sugar and butter (don't count the cals! LOL) and then cook it when you're ready.
I sprinkled demerara sugar on the top before baking it and it rose up lovely and fluffy with a crunchy topping.
Totally wicked served with spooned double cream.
You make it 48 hours in advance to allow the bread time to soak in the liquid which is made up of cream, eggs, dark chocolate, rum, sugar and butter (don't count the cals! LOL) and then cook it when you're ready.
I sprinkled demerara sugar on the top before baking it and it rose up lovely and fluffy with a crunchy topping.
Totally wicked served with spooned double cream.
