Be careful.  This is so scrumptious it could prompt a marriage proposal from a previously reluctant boyfriend.  If you’re already married then hold on to your hat, girls!  Mother never used to make anything with such a wicked twist. 

The lowdown:

Getting it together:                     20 minutes
Cooking it:                                30-35 minutes
Oven set to:                              180c/350f/Gas 4
Makes:                                      Enough for 6 – or 4 if you’re greedy
Gear needed:                            Ovenproof dish – about 18x23cm and                                                 2 cm deep

Top Tip:

This pudding can be made a day or two in advance.  Simply cover the dish with clingfilm and leave in the fridge until you’re ready to cook it.  Lovely.  It makes it even more gooey.

What you need:

10 slices of thick-sliced white bread
150g    Dark chocolate
425ml   Whipping cream
4 tbsp   Brandy
110g    Caster sugar
75g      Butter
3 Eggs

Just like mother never made:

• Take the crusts from the bread, then cut into 4 triangles. Lightly butter your dish and then arrange the bread in it, standing the triangles on end and letting them overlap.
• Put the chocolate, cream, brandy and butter into a bowl over a saucepan of simmering water.  Stir to blend all the ingredients, then allow to cool
• In a clean bowl whisk the eggs and then pour on the chocolate mixture.  Whisk again to blend.
• Gently pour the chocolate mixture over the bread, making sure that it’s all coated in the sauce.
• At this point it can either be popped into the fridge until you’re ready to cook it, or it can go into the oven for about 3-35 minutes.  The top should be nice and crunch, while the inside should be nicely gooey.
• Serve with cream or crème fraiche.  Bliss!
• It’s also wonderful cold – but you’ll probably never be able to try this as the chances of their being any leftovers are somewhere between slim and remote.