Delia Smith Chocolate Bread And Butter Pudding
Delia Smith's Chocolate Bread and Butter Pudding is a luxurious twist on the classic British dessert, combining the comforting texture of bread pudding with the rich indulgence of chocolate. This recipe, adapted from a creation by American chef Larkin Warren, is celebrated for its simplicity and depth of flavor, making it a perfect treat for any chocolate lover. Delia Smith, a revered figure in British cooking, offers this recipe as a testament to the dessert's perfect balance of crunchy and soft, rich yet not overwhelming.
Ingredients for the Chocolate Bread and Butter Pudding
- White Bread: 9 slices (one day old, from a large loaf).
- Dark Chocolate: 150g (70-75% cocoa solids), broken into small pieces.
- Butter: 75g.
- Whipping Cream: 425ml.
- Dark Rum: 4 tablespoons.
- Caster Sugar: 110g.
- Cinnamon: A good pinch.
- Eggs: 3 large.
Preparation Instructions
- Prepare the Bread: Start by trimming the crusts from the bread and cutting each slice into triangles.
- Chocolate Mixture: Melt the chocolate, butter, cream, rum, sugar, and cinnamon together. Once melted and combined, remove from heat.
- Egg Mixture: Whisk the eggs in a separate bowl, then gradually incorporate the chocolate mixture, ensuring a smooth blend.
- Assemble the Pudding: Layer the bread and chocolate mixture in a dish, starting with a layer of chocolate at the bottom, followed by bread, and then more chocolate. Press down gently to soak the bread thoroughly.
- Rest and Chill: Allow the assembled pudding to stand at room temperature before chilling in the fridge, ideally for 48 hours to develop flavors.
- Bake: Cook in a pre-heated oven until the top is crunchy and the interior is soft.
Storage and Reheating
To store, cover the pudding and keep it in the refrigerator. It can be enjoyed cold or reheated in the oven or microwave until warm.
Nutritional Information
This dessert is rich in calories due to its ingredients like dark chocolate, cream, and butter. It's a high-energy treat best enjoyed in moderation, providing a good balance of carbohydrates, fats, and proteins.
FAQ about the Chocolate Bread and Butter Pudding
- Can I use milk chocolate instead of dark? Yes, but it will result in a sweeter pudding.
- Is it possible to prepare it without alcohol? Yes, substitute the rum with a non-alcoholic option like rum essence or extra cream.
Delia Smith's Chocolate Bread and Butter Pudding is not just a dessert; it's an experience that speaks to the soul of British comfort food with a rich chocolate twist. Perfect for any occasion, this pudding is sure to impress with its delightful contrast of textures and the deep, satisfying flavor of chocolate.
Original recipe adapted from Larkin Warren by Delia Smith.