CHOCOLATE BREAD AND BUTTER PUDDING WITH DRIED FRUITS

Preparation Method :

• Preheat oven to 180°C / 350°F / gas mark 4.
• Put chocolate, butter, cream, creme fraiche, orange juice and sugar in a bowl.
• Microwave on low power for 7-8 minutes or place the bowl over a pan of simmering water until chocolate and butter melt. Stir until smooth.
• Beat eggs together in a large measuring jug, add melted mixture and whisk until combined.
• Pour half-inch layer into a square ovenproof dish. Arrange half the bread on top, overlapping the triangles.
• Scatter the chopped stoned prunes and dried cranberries, over the first layer of bread triangles.
• Pour half the remaining chocolate mixture over bread and arrange remaining triangles on top.
• Cover with remaining mixture, pressing bread down lightly. Cover dish with clingfilm and leave in a cool place or the refrigerator for about 4 hours.
• Remove clingfilm and bake pudding for 30 minutes or until the top layer of bread is crisp and the chocolate mixture is set. Serve warm.