- about 12 slices of Spiced Fruit Loaf or Raisin Bread – you’ll need just enough bread to cover your dish with two layers
- butter/nutella (optional)
- 110gm caster sugar
- pinch of cinnamon
- pinch of nutmeg
- 425ml pouring cream
- 200gm dark chocolate – chopped
- 75gm butter – chopped
- 4 Tbl (60ml) of dark rum
- 3 eggs
- Lightly grease a shallow baking dish (I used a rectangular 26 x 17cm casserole dish).
- Cut the crusts off your bread slices and halve into 2 triangles. If you wish, spread the bread triangles with butter or nutella on one side.
- In a bowl over a pot of low simmering water (make sure the bottom of the bowl doesn’t touch the hot water), add in the sugar, cinnamon, nutmeg, cream, chocolate, butter and alcohol. Stir until chocolate and butter has melted and the sugar has dissolved.
- Take the bowl off the heat and give it a good stir to make sure it’s all mixed together.
- In a separate bowl, lightly whisk the eggs, then add the chocolate mixture and give it a good whisk to mix.
- Spoon some chocolate custard in the baking dish to make a 1cm pool of chocolate. Layer half the bread triangles, overlapping each other to cover the base.
- Spoon half of the remaining chocolate mixture over the bread as evenly as you can. Place the remaining bread to make a second layer then pour the last half of the chocolate mixture over the top trying to cover the bread as well as you can.
- With a fork, press down on the bread to make sure that all of it is soaked into the chocolate. Cover the baking dish in clingwrap and rest at room temperature for about two hours, while it cools down. Then place in the fridge for at least 24 hours and (preferably) up to 48.
- Preheat oven to 180°C. Remove the clingwrap and bake for 30-35 minutes. The top of the pudding should be toasty and crusty but still soft and a little gooey in the middle.
- Dust over with icing sugar and serve it warm with a dollop of double cream or a cascade of good custard.