Suitable for vegetarians Butter, 75g
Bread, 6 slices from a thin-cut white loaf crusts removed
Plain chocolate, 110g, broken into pieces
Dark muscovado sugar, 65g
Chocolate milkshake, 300ml
Evaporated milk, 1 x 170g can
Eggs, 2 large
Vanilla extract, 1 teaspoon
Double cream, 6 tablespoons
Finely grated orange zest, 2 teaspoons
Cocoa powder, for sprinkling
Method:
Grease 6 individual pudding basins with 2 teaspoons of butter. Tear the bread into pieces and divide them between basins.
Put the remaining butter into a saucepan with the chocolate and sugar. Cook gently over a very low heat, stirring often until the chocolate and butter has melted, and the sugar has dissolved. DO NOT allow the mixture to boil. If the sugar is still a little gritty, just remove the pan from the heat and let it stand for a few minutes. Cool slightly.
Whisk the chocolate milk, evaporated milk, eggs and vanilla extract together, then gradually whisk in the chocolate sauce mixture.
Strain the mixture into the pudding basins. Press the bread down to make sure that it is covered. Put cling film over the basins and chill for 1-2 hours.
5. Preheat the oven to 180C. Remove the cling film from the puddings and bake until set, about 20-25 minutes. When cooked, let them stand for about 5 minutes before turning them out onto serving plates.
6. Stir half the orange zest into the cream. Use to top each serving of the pudding, then sprinkle with the remaining orange zest and a little cocoa powder.
Tip: To make the chocolate milk whisk together 300ml of milk with 2 tablespoons of drinking chocolate.
Go to What to Buy for details about organic dairy products.
