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Bread and Butter Pudding recipe



Prep Time ~24 hrs Chilling Time ~30-35 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 6

Tip ~


9 slices, good quality thick white bread, (1 day old)

5oz / 150g dark continental chocolate

15floz / 425ml whipping cream

4 tbsp dark rum

4oz / 100g caster sugar

3oz / 75g butter

A good pinch cinnamon

3 x large eggs

You will need a shallow ovenproof dish, 7 x 9 inch / 18 x 23cm, lightly buttered.


  • Remove the crusts from the bread, leaving you with 9 x 4 inch squares (10cm). Cut each square into 4 triangles.
  • Place the chocolate, cream, rum, sugar, butter and cinnamon in a bowl over a pan of barely simmering water. Wait for the chocolate, butter and sugar to dissolve before removing from the heat and giving the mixture a good stir.
  • In a separate bowl whisk the eggs and then pour in the chocolate mixture and whisk again until thoroughly blended.
  • Spoon about ½ inch / 1cm of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows.
  • Now pour half the remaining chocolate mixture all over the bread as evenly as possible then arrange the rest of the triangles over that, finishing off with a layer of chocolate.
  • Us a fork to press the bread down lightly so that it all gets covered evenly with the chocolate as it cools.
  • Cover the dish with cling film and allow to stand at room temperature for 2 hours before transferring to a fridge for a minimum of 24 hours (but preferably 48 hours before cooking).
  • When ready, remove the cling film and bake the pudding at gas 4, 180C, for 30 - 35 minutes.
  • Leave to stand for 10 minutes before serving with chilled double cream poured over.