Publication-approved historical recipe

Chocolate and Irish liqueur bread and butter pudding recipe

Name: Chocolate and Irish liqueur bread and butter pudding recipe
Ingredients: 1 large loaf white sliced bread; 250 g butter, softened; 200 g bar milk chocolate, broken into squares; 3 large free-range eggs; 25 g caster sugar, plus 2 tbsp caster sugar; 350 ml milk; 250 ml Irish cream liqueur, such as Baileys; 300 ml double cream; Double mixed with a little more liqueur, to serve

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

1 large loaf white sliced bread
250 g butter, softened
200 g bar milk chocolate, broken into squares
3 large free-range eggs
25 g caster sugar, plus 2 tbsp caster sugar
350 ml milk
250 ml Irish cream liqueur, such as Baileys
300 ml double cream
Double mixed with a little more liqueur, to serve

Method

Butter the bread, remove the crusts and cut into triangles. Layer half in a buttered ovenproof dish, placing chocolate beneath the slices.
Beat the eggs with 25g sugar, milk and Irish cream. Pour half over the bread, press gently and leave for 10 minutes.
Add the remaining bread and chocolate, pour over the rest of the custard and refrigerate for 30 minutes.
Heat the oven to 180°C (gas 4), scatter over the remaining sugar and bake for 30–40 minutes until puffed and golden. Rest for 5–10 minutes before serving.