Ingredients

• 8 slices of standard white or whole wheat bread, 1-2 days old

• 50-60 gm. or 2 oz. butter

• 150 gm. dark chocolate, containing 70-75% cocoa solids

• 1 full tbsp. cocoa powder

• 450 ml. double cream or 225 ml. cream + 225 ml. milk

• 75 gm. caster sugar

• 3 standard eggs

• A sprinkle of freshly grated nutmeg or cinnamon powder or green cardamom powder or ginger powder

• An oblong baking dish of approximately 1 litre (2 pints) and 3-4 inches deep

Instructions

1. Grease baking dish well.

2. Remove crusts from bread slices. Cut slices into 4 triangles or squares each.

3. Place butter, chocolate, cocoa powder, cream, sugar and nutmeg or cinnamon powder or green cardamom powder or ginger powder in a bowl and heat in a Bain-marie or a pan of gently simmering water. Heat gently until everything has melted and mixed.

4. Turn heat off and beat a little to remove any lumps etc.

5. Whisk the eggs in a clean bowl. Pour the chocolate mixture over them slowly, whisking all the time. You dont want the eggs to coagulate.

6. Place 1 ladle full of this mix in the baking dish.

7. Arrange half the bread slices evenly in this pan, slightly overlapping, so there are no gaps.

8. Pour half the chocolate mixture over the bread evenly.

9. Place another layer of buttered bread on top and pour over the remaining chocolate mixture over it.

10. Press gently with a spatula, to ensure that bread is soaking thoroughly in chocolate-cream mix.

11. Cover and leave at kitchen temperature for a couple of hours. It can be made up to this point in advance and kept in the fridge for 24 hours or longer. Make sure it is covered with a cling film or an airtight lid while in the fridge.

12. When you're ready to cook, Heat oven to 200C (180 C in fan oven) or 350 F.

13. Bake uncovered in the centre of a preheated oven for 30-35 minutes. The top should be crispy, but inside should be just set, not firm.

14. Rest for 10-15 minutes before serving with double cream poured over.

Notes

• You can put the pudding in the oven to cook when you start serving the main course. This way, it will be ready in time to be served piping hot.

• You can replace white bread with brown bread. You can make sandwiches of bread using butter and 1 heaped tablespoon of marmalade or a jam of choice between two layers of bread. Then line the bowl.