• Rachel Patterson

Spiced chocolate bread pudding

I love bread pudding, it is one of my all time favourites. I had a few left over hot cross buns...and decided to switch the recipe up a notch.



225g/8 oz hot cross buns/currant buns

275ml/10 fl oz milk - for this recipe I used chocolate almond milk

50g/2 oz butter, melted

75g/3 oz soft brown sugar (use demerara or white if not available)

1 teaspoon mixed spice

1 egg, beaten

175g/6 oz dark chocolate chips

1 apple peeled and grated



Preheat oven to 180C/350F/Gas 4.

Line an oblong baking tray with baking parchment. 12 x 9 x 2 inches (approx. 31 x 23 x 5 cm) but the exact size is not crucial as long as the container is big enough for the mixture.

Either tear the bread into small pieces or blitz to make breadcrumbs depending on how smooth you want the finished pudding. Pour over the milk, stir and leave for about 30 minutes so the bread is well soaked.

Add the melted butter, sugar, mixed spice and beaten egg. Beat the mixture well until there are no lumps. Stir in the chocolate chips and grated apple.

Spoon into the baking tray.

Bake in the pre-heated oven for about 1¼-1½ hours.

© 2019 Rachel Patterson