Salted Dark Chocolate Bread & Butter Pudding

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate with the butter, cream, milk and sugar, stirring occasionally, until the sugar has dissolved and the ingredients are completely combined.  Remove from the heat and allow to cool slightly.

In a jug, beat the eggs with the whisky, mixed spice and vanilla, and then whisk into the chocolate mixture until well combined. Pour a third of the mixture into the base of a 2.5 litre ovenproof dish, then dip each slice of bread into the remaining mixture, to coat, and arrange, overlapping, in the dish. Pour over the remaining chocolate mixture and press the bread gently with the back of a spoon so that most of it is covered by the custard. Don’t worry if a few bits of bread poke out of the custard – these will crisp up in the oven and add texture. Cover the dish with clingfilm, and chill for at least 1 day, or up to 2 days.

When you are ready to serve the pudding, preheat the oven to 180°C (160°C fan) mark 4. Remove the clingfilm and sprinkle with a pinch of sea salt flakes, if you like. Bake for 35-40min until the top is crisp and the middle still soft, but set. Serve with ice cream or pouring cream, if you like.