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You can't beat a tasty pud - at least that's what my Grandad always used to say.
But while this traditional English favourite has fallen out of favour in more recent years, we predict it will be back on tables soon. Especially when it comes with a chocolatey twist on the classic recipe.
It's certainly a more appetising addition than the original recipe called for. First making an appearance back in 1728, it was then known as 'whitepot' and included bone marrow as one of the ingredients. This hearty pud was a cheap and filling dish which was quick and easy to make. Thankfully, the dish evolved as chefs added dried fruit and candied peel to the recipe to flavour it, and this is how most people now know bread and butter pudding.
It's a great way of using up an old white loaf too - which is transformed with the addition of other ingredients like sugar and chocolate for a tasty bread and butter pudding. Chocolate makes a tasty addition of course. Plus it's always at its best when it's made a day or two in advance. The biggest decision is chocolate bread and butter pudding no cream, or cream – it's up to you how you serve it.
Want to try some more traditional recipes? Check out these must-bake puds.
Nine slices of white bread
75g of unsalted butter
425ml whipping cream
Two teaspoons of vanilla extract
Three eggs, beaten
110g of caster sugar
150g dark chocolate
1: Remove the crusts from your white bread and then cut each slice into four triangles. You won't need the crusts.
2: Break up your chocolate into small pieces and place in a bowl large enough to sit over a saucepan of simmering water. Add the whipping cream, sugar and butter to the bowl. Keep the saucepan on a low heat and gently melt the ingredients together, keep on mixing and make sure that the bottom of the bowl doesn't touch the hot water. When it's melted, set to one side.
3: In a separate bowl whisk the eggs together and slowly pour the chocolate mixture over them, whisking to combine all the ingredients. Add in the vanilla extract and stir well.
4: Spoon a shallow layer of the chocolate mixture on to the bottom of a shallow ovenproof dish. Layer half of the triangles, with each slice overlapping the next. Pour over half of the remaining chocolate mixture on top and then layer up the remaining bread triangles. Finish off with a layer of chocolate so that all of the bread triangles are coated in it. You can use a fork to push them down and help them soak up the chocolate mix.
4: Cover the dish and leave to stand at room temperature for at least two hours, before popping in the fridge and leaving for 24 hours.
5: To cook, preheat the oven to 180 c (350 f/gas mark 4). Take off the clingfilm and pop the dish in the oven for 30 minutes. Remove from the oven and allow to stand for 5-10 minutes then serve.
This recipe works best with bread that is at least one day old. But you can also try all kinds of variations on the recipe including replacing the bread with panettone, hot cross buns, croissants or brioche.
It's great served warm with chilled cream, but you could also try making a batch of custard to serve it up with.
For an extra chocolatey hit you can sprinkle chocolate drops over the top layer of your dessert before cooking. Or melt 20g of dark chocolate and drizzle over the top.
While kids will enjoy the straight forward sweet hit, adults may like to team it with other flavours that pair well. Try adding 50g of chopped hazelnuts or two tablespoons of the syrup from a jar of stem ginger plus three tablespoons of finely chopped stem ginger.
Cora Lydon is a freelance journalist living in Suffolk with her husband and two children. She’s also a children’s book author who loves finding activities and place to inspire her children. Her dining table bears the scars of many craft activities attempts (many unsuccessful).