{"product_id":"chocolate-rum-and-raisin-bread-and-butter-pudding","title":"Chocolate, Rum and Raisin Bread and Butter Pudding","description":"\u003cp\u003eA proper winter warmer cooked low and slow in your pizza oven. Rich dark chocolate custard soaks into layers of buttered bread, spiked with dark rum and studded with plump raisins. The oven gives it a slightly smoky, crusty top that a kitchen oven simply cannot replicate.\u003c\/p\u003e\u003cp\u003eThe key to this pudding is patience. The bread needs to soak overnight in the chocolate custard - this is not a recipe you can rush. But the reward is a pudding that is intensely chocolatey, boozy, and utterly comforting. Make it on Christmas Eve and bake it on Christmas Day while the oven is still warm from the main event.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e7-8 slices white bread\u003c\/li\u003e\n\u003cli\u003e4 medium eggs\u003c\/li\u003e\n\u003cli\u003e200g good quality dark chocolate\u003c\/li\u003e\n\u003cli\u003e50g unsalted butter\u003c\/li\u003e\n\u003cli\u003e100g golden caster sugar\u003c\/li\u003e\n\u003cli\u003e400ml double cream\u003c\/li\u003e\n\u003cli\u003e75ml dark spiced rum\u003c\/li\u003e\n\u003cli\u003eLarge handful of raisins\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eCut or tear the bread into quarters. Layer in a deep ovenproof dish (about 30 x 25cm), overlapping slightly so the bread reaches near the top.\u003c\/li\u003e\n\u003cli\u003eWhisk the eggs in a bowl and set aside.\u003c\/li\u003e\n\u003cli\u003eSet a bowl over simmering water. Add the chocolate, butter and sugar, stirring until melted and smooth. Mix in the cream, rum and raisins. Remove from the heat and stir in the eggs until fully blended.\u003c\/li\u003e\n\u003cli\u003ePour the chocolate custard over the bread, pressing down with a spoon to ensure the bread absorbs as much liquid as possible. Cover with cling film, weigh down with something heavy, and refrigerate for 12 to 24 hours.\u003c\/li\u003e\n\u003cli\u003eWhen ready to cook, remove the weight and cling film. Slide the dish into your pizza oven at a medium heat - you want a gentle cook, not a blast.\u003c\/li\u003e\n\u003cli\u003eBake for approximately 30 minutes, covering with foil if the top starts to catch. Rotate the dish halfway through.\u003c\/li\u003e\n\u003cli\u003eThe top should be slightly crusty and the centre still wobbling gently. Serve hot with rum and raisin ice cream or a generous dollop of creme fraiche.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57503011340672,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/chocolate-rum-and-raisin-bread-and-butter-pudding-1448324.jpg?v=1772409383","url":"https:\/\/kitcheninthegarden.co.uk\/products\/chocolate-rum-and-raisin-bread-and-butter-pudding","provider":"Kitchen In The Garden","version":"1.0","type":"link"}