Max (Maxine) Henderson is the protagonist in my upcoming novel Wish You Were Here. She writes a monthly column for Blossom and Buds- a garden centre in Brookford- about what’s in season and what you can do with it.
I invited Max along today to share with us her chocolate bread and butter pudding- actually, it’s the one that her mother makes whenever she needs to break some bad news, help Max feel better about something, or stimulate conversation. Max says it’s a little like a chocolate-y truth serum. Sadly, my food styling and photography isn’t a patch on hers, but bad photos aside, this is seriously one very good chocolate bread and butter pudding.
Over to you, Max…
As we know only too well, we can still get the occasional cold spell at this time of the year. To cover you for those inevitable early spring grey days- or just if you need some deep comfort, I’ve managed to convince my mother to part with her chocolate bread and butter pudding recipe. If possible, it’s best to start this one the day before you intend to look it, but let’s be honest- when these moments hit, they don’t tend to come with prior notice. You’ll need some bread- about half a loaf. White bread is the most obvious choice, but torn up croissants or brioche would work well too. Mum does hers with fruit bread to give the end result a sort of rum and raisin taste. Cut it in the usual way that you would for an ordinary bread and butter pudding- halves or quarters- and put aside.
For the chocolate, you’ll need most of a 200g block of dark chocolate- allowing a row for taste testing, of course. Chop it roughly and place it into a bowl with a 300ml carton of thickened or double cream, a good slosh (or three) of rum, 75g butter and around ½ cup caster sugar. If you want, you could even add a pinch of orange zest or a shake of cinnamon to jazz it up some more. Melt it all over a pan of barely simmering water. Stir it until it’s silky smooth. Now it’s time for the eggs- you’ll need three. Whisk them in a separate bowl and then pour the chocolate over the eggs, whisking as you go.
Pour a thin layer of the chocolate over your pre-greased tin and layer the bread evenly over this. Now add more chocolate, and another layer of bread, plus the last of the chocolate. Press the bread down until it’s all covered with chocolate. Don’t worry too much if some of the bread pokes up- it adds an extra texture once it’s been cooked.
Now, pop some cling-film over it and place it into the fridge for as many hours as you can. This is the part that you’re supposed to do the day before.
Before you wash the bowl, sneak a taste. Isn’t that the best chocolate sauce you ever tasted in your life? It’s always reminded me of the rum balls Mum makes at Christmas.
When you are ready to cook it, do so in a moderate oven for 30-35mins. All it needs now is a few minutes to sit, and some pouring or ice cream…or custard…for the top.
Wish You Were Here will be available for pre-orders from September 30 on Amazon and itunes.