9 slices of good quality white bread - crust taken off
150g dark chocolate
15 fl oz whipping cream
4 tablespoons of merlin liquor
4 oz sugar
75g butter
Pinch of cinammon
3 eggs

METHOD

Cut the slices into 4 triangles. Put the chocolate, whipping cream, liquor, sugar, butter, cinammon in a bowl over some simmering water. Careful that the bowl doesn't touch the water. Wait for it to melt.Take off the heat and mix well.

Use a clean bowl to whisk the eggs. Then, add the chocolate mixture to the eggs and mix well. In a tin, put a 1cm/1/2 inch layer of the chocolate mixture on the bottom and then use half the bread on top making sure that the pieces overlap eachother. Then some more of the chocolate mixture on top and then another layer of the bread.

Finish with a layer of the chocolate mixture. Use a fork to press the bread down so that all the bread is covered with the chocolate. Cover the tin with some clingfilm and leave at room temperature for at least 24-48 hours if possible before cooking.

COOKING
Heat the oven to a temperature of
180c/350f/gas 4.Take the clingfilm off and cook the pudding on the top shelf for 30-35 minutes. The top of the pudding should be crunchy and soft inside. Leave to cool for 10 minutes before serving with some double cream.

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