Difficulty: Easy - for beginners
1 large loaf white sliced bread
250g butter, softened
200g bar milk chocolate, broken into squares
3 large free-range eggs
25g caster sugar, plus 2 tbsp caster sugar
250ml Irish cream liqueur, such as Baileys
300ml double cream
Double mixed with a little more liqueur, to ser
How to make chocolate and Irish liqueur bread and butter pudding
1. Cut the crusts off the bread and spread with butter. Cut into triangles. Arrange half the triangles, slightly overlapping, into a well-buttered ovenproof dish. Place a piece of chocolate under each slice of bread.
2. Beat the eggs with the 25g caster sugar, milk and the cream liqueur. Pour half the mixture over the bread and press down lightly. Leave the bread to absorb the liquid for 10 minutes.
3. Top with the remaining bread triangles and pop a square of chocolate behind each piece as before. Pour the rest of the milk mixture over the bread and put in the fridge for a further 30 minutes. Preheat oven to 180°C/Gas 4.
4. Sprinkle the pudding with the remaining 2 tbsp of sugar and bake for 30-40 minutes until the pudding is puffed up and golden brown. Stand for 5-10 minutes then serve warm with cream liqueur.