Chocolate bread and butter pudding

COOKING TIME 30 MINUTES

SERVES 4–6

12 slices of white bread

120–180g (4–6½oz) unsalted butter, softened, plus extra for greasing

Finely grated zest and juice of 1 orange

300g (11oz) dark chocolate, 55–70% cocoa solids

3 eggs

600ml (1 pint) milk

90g (3oz) caster sugar

Cocoa powder, to dust

Custard, to serve

GREASE A 1.1-LITRE (2-pint) ovenproof baking dish. Remove the crusts from the bread and butter the slices on one side. Line the bottom and sides of the dish with some of the bread, butter-side up, and sprinkle with half the orange juice and zest.

BREAK THE CHOCOLATE INTO SMALL PIECES and sprinkle half of it across the bread, then cover with another layer of bread (again butter-side up), the remaining chocolate, juice and zest and finally the rest of the bread.

BEAT THE EGGS WELL and mix with the milk and sugar; pour this mixture over the bread. Leave to soak for 30 minutes, then preheat the oven to 200°C (400°F), Gas Mark 6 and bake for 30 minutes or until set. Dust with cocoa powder and serve hot with custard.