Delia Smith Chocolate Bread and Butter Pudding Recipe

This indulgent Chocolate Bread and Butter Pudding is a festive showstopper as well as being surprisingly easy to assemble! Soaking the bread in a rum-laced custard makes the sponge go meltingly soft, which along with the pools of melted dark chocolate adds a luxurious richness to this pudding that is so comforting on a winter night.

Delia Smith Chocolate Bread and Butter Pudding Recipe Ingredients

• The Base:
  • 9 slices white bread (from a medium-sliced loaf), crusts removed
  • 50g (2 oz) butter, softened
  • 75g (3 oz) luxury dark chocolate (75% cocoa solids), chopped into small chunks
• The Custard:
  • 425ml (15 fl oz) double cream
  • 4 tbsp dark rum
  • 110g (4 oz) caster sugar
  • 3 large eggs, beaten
  • Pinch of cinnamon (optional)
• The Finish:
  • 1 tbsp caster sugar (for sprinkling)

How To Make Delia Smith Chocolate Bread and Butter Pudding Recipe

1. Butter the bread: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease a shallow ovenproof baking dish (approx. 2 pint capacity) with a little butter. Spread the remaining butter generously over one side of each slice of bread.
2. Layer the base: Cut the buttered bread into triangles. Arrange a layer of bread (buttered-side up) in the bottom of the dish to cover it completely.
3. Add chocolate: Sprinkle half of the chopped dark chocolate evenly over the bread layer.
4. Repeat layers: Arrange another layer of bread triangles over the chocolate. Scatter the remaining chocolate chunks over this layer. Finish with a final layer of bread triangles, arranging them slightly overlapping.
5. Make the custard: In a measuring jug, whisk together the double cream, dark rum, caster sugar, beaten eggs, and cinnamon. Whisk until the sugar has dissolved and the mixture is pale.
6. Pour and soak: Pour the custard mixture slowly all over the bread, ensuring every slice is soaked. Crucial: Press the bread down gently with a fork so it is submerged. Leave the pudding to stand for at least 1 hour (or up to 2 hours) so the bread absorbs the liquid.
7. Bake: Sprinkle the tablespoon of caster sugar over the surface. Bake in the preheated oven for 30–35 minutes. The pudding is ready when the top is golden and crunchy, and the custard is puffy and set.
8. Serve: Let it stand for 5-10 minutes before serving hot.

Recipe Tips!

• The Soak is Key: You cannot skip the standing time! The bread needs at least an hour to act like a sponge and drink up the cream. If you bake it immediately, you’ll get dry toast floating in scrambled eggs.
• Chocolate Choice: Use high-quality chocolate with at least 70% cocoa solids. Milk chocolate is too sweet and will get lost in the sugary custard; dark chocolate provides that necessary bitter contrast.
• Rum Substitute: If you don’t like rum, Baileys Irish Cream or Amaretto are fantastic alternatives! For a non-alcoholic version, simply increase the cream or milk volume slightly and add vanilla extract.
• Stale Bread: Slightly stale bread actually works better than fresh bread! It has a dryer structure that absorbs the custard more effectively without disintegrating into mush.

What To Serve With Delia Smith Chocolate Bread and Butter Pudding Recipe?

This Delia Smith Chocolate Bread and Butter Pudding Recipe is incredibly rich, so you need something cold to balance the heat! A generous pouring of chilled Double Cream is the classic accompaniment. For a temperature contrast, serve with a scoop of Vanilla Bean Ice Cream that melts into the hot chocolate pockets. If you want to cut through the richness, a handful of tart Raspberries on the side works wonders!

How To Store Delia Smith Chocolate Bread and Butter Pudding Recipe

• Refrigerate: Cover the leftover pudding and store it in the fridge for up to 3 days. It will firm up significantly as the butter and chocolate harden.
• Reheat: Reheat individual portions in the microwave for 30-60 seconds. The chocolate will melt again, and the custard will soften.
• Freeze: This pudding freezes surprisingly well! Wrap the dish tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating in the oven.

Delia Smith Chocolate Bread and Butter Pudding Recipe Nutrition Facts

• Calories: 580 kcal
• Fat: 42g
• Carbohydrates: 45g
• Protein: 8g

Nutrition information is estimated per serving (serves 4-6).

FAQs

Try More Recipes:

• Delia Smith Chocolate Roulade Recipe​
• Delia Smith Chocolate Mousse​ Recipe
• Delia Smith Chocolate Log Recipe​