Chocolate Bread and Butter Pudding

Cook time 1 hour
Servings 6


400ml thick cream
200ml full-cream milk
4 free-range eggs
3 tbsp caster sugar
50ml Frangelico or Nocello liqueur (optional)
20g butter, for greasing
8 Mission soft and fluffy wraps
½ cup choc-hazelnut spread
100g good-quality dark chocolate, grated
1 tbsp finely grated orange zest
2 tbsp demerara sugar
Toasted hazelnuts, icing sugar, crème fraiche, to serve

Chocolate Bread and Butter Pudding


Preheat the oven to 180°C.

Heat the cream and milk in a medium saucepan until it just comes to the boil. Remove from the heat.

In a medium bowl, beat the eggs and caster sugar together, then slowly pour the hot cream mixture into the bowl, whisking constantly. Set aside.

Grease a 1½ litre (6-cup capacity) ovenproof dish with butter. Spread each wrap evenly with choc-hazelnut spread and cut them in half. Layer them overlapping in the dish, so that they poke out of the sides slightly. Drizzle over the Frangelico or Nocello, if using, and sprinkle with grated chocolate and orange zest. Pour the custard over the top.

Sprinkle with demerara sugar and bake for 20-25 minutes until golden and set.

Serve pudding sprinkled with hazelnuts and icing sugar, if desired, and crème fraiche on the side.