chocolate bread and butter pudding with raspberry swirl sauce

Serves 6.......Oven 180c/gas 4

What you need......

10 slices of "day old" white sliced bread
...150 grams of dark chocolate, i love Green and Blacks, use anything that has 70% cocoa content
600ml double cream
120 grams of granulated sugar
1 tablespoon of cinnamon
5 tablespoons of brandy(or rum or tia maria....)
85 grams of butter
4 free range eggs

For the raspberry sauce swirl.....

1 tablespoon of raspberry jam
300 grams frozen or fresh raspberries
2 tablespoons of sugar
a little lemon juice

What you do......

First make the raspberry swirl sauce......
Combine all the ingredients and heat gently until the sugar has dissolved and the raspberries are defrosted(if using frozen!), or until the sauce is hot.
Cool slightly then blend it with a hand blender, or use a potato masher.
It doesn't have to be too smooth, however you prefer.

Next put the chocolate, cream, cinnamon, alcohol, sugar, and butter into a glass bowl and place on a pan of simmering water. The water must not touch the bottom of the pan!
While its all melting, stir occasionally with a whisk.
In a seperate bowl whisk the eggs well.
When the chocolate mix has all combined and melted remove from the heat and whisk both the egg and chocolate mixtures together.

Cut all the crusts off the bread.
Cut each slice into quarters.
Spoon some of the chocolate sauce onto the bottom on the oven dish then lay slices of bread overlapping until you have one layer covering the bottom.
Swirl some of the raspberry sauce on top.
Repeat this process, squishing each layer down gently with the back of the ladle after each sauce addition, until all the ingredients are used, finishing the top of the bread and butter pudding with a lovely raspberry sauce swirl making it look gorgeous!

Bake in the middle of the preheated oven for around 35-40 mins until the top is a wee bit crispy and you just wanna dive right into this gorgeous gooey chocolate heaven!