Serves: 6 Preparation time: 6 hours Cooking time:30 minutes Cost per serving: 58p 9 thick slices of good quality white bread (a day old) 3 rounded dessert spoons of Robertson’s Golden Shred 150g dark chocolate (75% cocoa solids) 75g unsalted butter 420ml milk 110g caster sugar 3 large eggs
Method: 1 Remove crusts from the bread. Spread the Robertson’s Golden Shred marmalade over 3 slices and put 3 more slices on top to make a sandwich Cut the sandwiches and the remaining 3 slices of bread into 4 triangles 2 Break up the chocolate into pieces and then place into a heatproof bowl with the milk, sugar and butter. Stand the bowl over a pan of barely simmering water making sure that the bowl does not actually touch the water. Stir the ingredients occasionally, leave until both the chocolate and butter have melted and the sugar dissolved. Remove from the heat and stir the mix really well 3 In a separate bowl, lightly whisk the eggs and pour into the chocolate mix whisking as you do. Blend together thoroughly 4 In a shallow ovenproof dish (about 18x23cm) spoon in about 1cm of the chocolate mixture. Evenly arrange the marmalade sandwich triangles in the chocolate mix 5 Pour half of the remaining chocolate mix over the bread 6 Neatly arrange the remaining bread triangles in the dish. Pour over the remaining chocolate mixture. Press the ingredients down lightly using a fork 7 Cover the dish with cling film. Allow to cool completely before refrigerating for at least four hours 8 Preheat the oven to 180c/Gas Mark 4 9 Remove the cling film. Carefully place the dish into a larger roasting tin which is about half full with hot water. Bake in the oven for about 30 to 35 minutes 10 Now leave the bread and butter pudding to stand for 20 to 30 minutes before serving with a jug of well chilled heavy double cream GDA’s 437kcals (22%) 9.6g protein (21%) 59.9g carbohydrates (26%) 41.2g sugars (46%) 17.6g fat (25%) 9.7g (49%) 2.4g (10%) 0.6g (10%) Recipe courtesy of Robertson’s