Chocolate bread & butter roly poly pudding
Give traditional bread and butter pudding a makeover with pinwheel swirls of bread soaked in chocolate custard, slathered with chocolate spread and glazed with marmalade.
SERVES 8 PREP 30 mins plus 30 mins soaking COOK 50 mins EASY V
100g dark chocolate, finely chopped
200ml double cream, plus extra to serve (optional)
600ml whole milk
3 eggs
140g golden caster sugar
1 large white loaf of bread (800g), unsliced (a day or two old is best)
300g chocolate spread, biscuit spread or canned caramel
100g marmalade, plus extra to serve
1 Melt the chocolate and cream together in the microwave, stirring every 30 seconds, or in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Warm the milk in a large pan.
Whisk the eggs and sugar in a large
