December 2009 - Juvela Chocolate and Rum Bread and Butter Pudding

1. Remove the crusts from the bread and cut each slice into 4 triangles.
2. Break the chocolate into pieces and place in a large bowl with the cream, rum, butter and sugar.
3. Place over a saucepan with simmering water (make sure the water does not touch the bottom of the bowl). Once the butter and chocolate has dissolved, remove the bowl from the pan and stir well to combine all the ingredients.
4. In a separate bowl, whisk the eggs and then pour the chocolate mixture over them, stirring continuously to thoroughly combine.
5. Lightly butter an ovenproof measuring dish (approx 18x20x5cm).
6. Pour approx 1cm of the chocolate chocolate See the electronic Food and Drink Directory for suitable products. mixture into the base of the dish and arrange the bread triangles over the chocolate chocolate See the electronic Food and Drink Directory for suitable products. in overlapping rows so they fit snugly.
7. Pour the remaining chocolate mixture over the bread, pressing down gently to ensure the bread is evenly covered. 
8. Once cooled, cover with cling film and sit in the fridge for at least 2 hours.
9. Remove the cling film and bake in a pre-heated oven (180C/350F/Gas Mark 4), for 30-40 minutes.
10. Remove from the oven and allow to sit for 5 minutes before serving with chilled single cream.  

Visit the Juvela website for more delicious Christmas recipes.