bread and butter pudding by lavender and lovage

Prep time - 24 hours

Cook time - 40 minutes

Serves - 4-6

Difficulty - Easy

Ingredients

6 slices of fruit bread (or brioche, sweet bread or bread of your choice)

25g Softer butter

3 tablespoons ginger marmalade or jam

50g baking chocolate chips (or chocolate of your choice, cut into small pieces)

1 large banana, peeled (cut into slices)

4 pineapple slices, drained (cut into chunks)

600ml milk

3 large free-range eggs (beaten with the milk)

25g golden caster sugar (and some for scattering over the top)

Method

Step 1	Grease an oval baking dish with a little butter.
Step 2	Butter the slices of fruit bread on one side and then spread the ginger marmalade over the buttered slices. Cut into fingers and lay half of them in the baking dish.
Step 3	Scatter the chopped banana, pineapple and chocolate chips over the slices and then arrange the remaining slices of buttered fruit bread over the top, with the buttered marmalade side facing down.
Step 4	Beat the eggs and then add the milk and sugar, whisk together well, and carefully pour over the bread. Gently push the bread under the custard, and leave for an hour to soak, or overnight in the fridge, which is even better and results in a lighter and fluffier pudding.
Step 5	Thirty minutes before you want to bake the pudding, pre-heat oven to 180C/160C Fan/Gas Mark 4 and bring the pudding to room temperature.
Step 6	Place the pudding in the pre-heated oven and bake for 30 to 40 minutes, or until the custard is just set (with a wobble) and the top is golden brown.
Step 7	Serve immediately with cream or custard if desired.

Find the full recipe and more delicious recipes by Lavender and Lovage here! https://www.lavenderandlovage.com/2013/02/the-weekend-pudding-club-chocolate-paradise-bread-and-butter-pudding-recipe.html