This may taste and look like a luxury posh bread and butter pudding but it’s really cheap to make, especially if you have some fruit loaf to use up. Add a dash of liqueur, such as Grand Marnier or Cointreau, for extra indulgence.
SERVES 6 PREP 15 MINS COOK 40 MINS
200g plain chocolate, broken into pieces
75g unsalted butter
3tbsp orange liqueur (optional)
300g fruit loaf, sliced
1tsp vanilla extract
3 medium eggs
50g caster sugar plus extra to sprinkle
300ml double cream
1 Heat the oven to 180C, Gas 4. Generously grease a 1.5 litre shallow baking dish. Place the chocolate in a heatproof bowl with 25g of the butter and the liqueur, if using. Place over a pan of gently simmering water or melt in the microwave in 30 second bursts, until melted and smooth.
2 Spread the fruit loaf slices with the remaining butter and cut into quarters. Arrange one-third of the fruit loaf over the base of the baking dish, overlapping slightly. Spoon half the melted chocolate over the top. Repeat with another third of the fruit loaf and the remaining chocolate. Top with the remaining fruit loaf, buttered-side up.
3 In a jug, beat together the vanilla, eggs, sugar, milk and cream and pour over the pudding. Bake in the oven for about 40 mins until golden and the custard is just set. Leave to stand for 5 mins and sprinkle with caster sugar before serving.