Delia Smith’s Chocolate Bread and Butter Pudding is made with white bread, dark chocolate, butter, whipping cream, dark rum, caster sugar, and cinnamon. This delicious Chocolate Bread and Butter Pudding recipe creates a tasty dessert that takes about 3 hours to prepare and can serve up to 6 people.
Delia Smith Chocolate Bread And Butter Pudding Ingredients
- 9 slices of good quality white bread, one day old (from a large, medium-sliced loaf)
- 5 oz (150 g) dark chocolate (70-75% cocoa solids), broken into small pieces
- 3 oz (75 g) butter
- 15 fl oz (425 ml) whipping cream
- 4 tablespoons dark rum
- 4 oz (110 g) caster sugar
- Pinch of cinnamon
- 3 large eggs
To Serve:
- Well-chilled pouring cream
How To Make Delia Smith Chocolate Bread And Butter Pudding
- Preparation: Remove the crusts from the bread slices, then cut each slice into 4 triangles.
- Melt the chocolate mixture: Put the chocolate, butter, cream, rum, sugar, and cinnamon in a bowl over a pot of simmering water. Stir until melted and smooth. Remove from heat and mix well.
- Combine eggs and chocolate mixture: Whisk the eggs in a separate bowl, then pour the chocolate mixture over them and mix well.
- Assemble the pudding: Spoon an ½ inch (1 cm) layer of the chocolate mixture into the base of a dish. Arrange half the bread triangles over the chocolate. Pour half the remaining chocolate mixture over the bread. Add the rest of the bread triangles on top, and pour over the rest of the chocolate mixture. Press the bread down gently with a fork to cover it evenly.
- Chill: Cover with clingfilm and leave at room temperature for 2 hours, then put it in the fridge for at least 24 hours (preferably 48 hours).
- Bake: Preheat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake for 30-35 minutes on a high shelf until the top is crunchy and the inside is soft. Let it stand for 10 minutes before serving with chilled pouring cream.
Recipe Tips
- Use day-old bread: Let the bread sit out for a day to make it slightly dry. Fresh bread can become too soggy.
- Melt the chocolate mixture well: Stir until the chocolate and butter are fully melted and smooth.
- Whisk eggs well: Make sure to whisk the eggs thoroughly before mixing them with the chocolate to avoid lumps.
- Press the bread gently: Use a fork to press the bread into the chocolate mixture so it soaks up evenly.
- Chill for the best results: Refrigerate the pudding for at least 24 hours (48 is better) to let the flavors mix and the bread soak up the mixture.
What To Serve Chocolate Bread And Butter Pudding?
This rich Chocolate Bread and Butter Pudding pairs well with well-chilled pouring cream, vanilla ice cream, fresh berries, or a dusting of powdered sugar. It can also be served alongside a light fruit salad, a dollop of Greek yogurt, or a cup of strong coffee for a delicious dessert.
How To Store Leftovers Chocolate Bread And Butter Pudding?
- Refrigerate: Let the leftover Chocolate Bread and Butter Pudding cool to room temperature. Then, cover it tightly with clingfilm or foil and store it in the fridge for up to 3 days.
- Freeze: Allow the pudding to cool completely, then wrap it tightly in plastic wrap and foil before freezing. It can be frozen for up to 2 months. Thaw it in the fridge overnight before serving.
How To Reheat Leftovers Chocolate Bread And Butter Pudding?
- In The Oven: Preheat the oven to 350°F (180°C). Cover the pudding with foil and bake for 15-20 minutes, or until heated through.
- In The Microwave: Place a portion of the pudding on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking and stirring halfway through.
- In The Air Fryer: Preheat the air fryer to 350°F (180°C). Place the pudding in the basket and heat for 5-7 minutes, checking for even heating.
Delia Smith Chocolate Bread And Butter Pudding Nutrition Facts
Serving Size: 1 serving (1/6 of the total recipe)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 230mg
- Potassium: 130mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Beetroot Soup
- Delia Smith Corned Beef Hash
- Delia Smith Rice Pudding
- Delia Smith Vegetarian Goulash
Delia Smith Chocolate Bread And Butter Pudding
Description
Delia Smith’s Chocolate Bread and Butter Pudding is made with white bread, dark chocolate, butter, whipping cream, dark rum, caster sugar, and cinnamon. This delicious Chocolate Bread and Butter Pudding recipe creates a tasty dessert that takes about 3 hours to prepare and can serve up to 6 people.
Ingredients
To Serve:
Instructions
- Preparation: Remove the crusts from the bread slices, then cut each slice into 4 triangles.
- Melt the chocolate mixture: Put the chocolate, butter, cream, rum, sugar, and cinnamon in a bowl over a pot of simmering water. Stir until melted and smooth. Remove from heat and mix well.
- Combine eggs and chocolate mixture: Whisk the eggs in a separate bowl, then pour the chocolate mixture over them and mix well.
- Assemble the pudding: Spoon an ½ inch (1 cm) layer of the chocolate mixture into the base of a dish. Arrange half the bread triangles over the chocolate. Pour half the remaining chocolate mixture over the bread. Add the rest of the bread triangles on top, and pour over the rest of the chocolate mixture. Press the bread down gently with a fork to cover it evenly.
- Chill: Cover with clingfilm and leave at room temperature for 2 hours, then put it in the fridge for at least 24 hours (preferably 48 hours).
- Bake: Preheat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake for 30-35 minutes on a high shelf until the top is crunchy and the inside is soft. Let it stand for 10 minutes before serving with chilled pouring cream.
Notes
- Use day-old bread: Let the bread sit out for a day to make it slightly dry. Fresh bread can become too soggy.
- Melt the chocolate mixture well: Stir until the chocolate and butter are fully melted and smooth.
- Whisk eggs well: Make sure to whisk the eggs thoroughly before mixing them with the chocolate to avoid lumps.
- Press the bread gently: Use a fork to press the bread into the chocolate mixture so it soaks up evenly.
- Chill for the best results: Refrigerate the pudding for at least 24 hours (48 is better) to let the flavors mix and the bread soak up the mixture.
Delia Smith Chocolate Bread And Butter Pudding