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Chocolate rum & raisin bread & butter pudding


  • Gently melt the chocolate over a double boiler.
  • At the same time, heat 400 ml cream and milk together. Then pour this over the melted chocolate and whisk well to make a ganache.
  • Cream the eggs, extra yolks and sugar in a large bowl.
  • Add the rum and whisk well.
  • Then gradually pour in the ganache, continually whisking. Set aside.
  • Butter a gratin (or any ovenproof dish) and line with the bread, cutting to size as needed and pressing it in as you do so.
  • Spread a few extra pieces of fruit bread with butter. Then break them up and place in the centre of the dish.
  • Pour the custard right to the top and set aside for about 15-20 mins. Then fill with more custard.
  • Preheat oven to 165°C fan forced (185°C normal).
  • Cut rounds (or any other shapes) in a few of the buttered pieces of bread using a pastry cutter. Then neatly arrange these pieces on top of the pudding, overlapping a bit, and sprinkle with the cinnamon sugar.
  • Place baking paper in the base of a large buttered oven tray. Put the gratin dish in the centre, pour hot water in the tray up to about half way and cook in the oven for about 30-40 mins until the custard is set and the bread is golden.
  • When ready, brush the top with apricot jam and serve with cream on the side.
  • nb.  Individual puddings can be made if you prefer.
  • Emma Mackay – Australian pastry chef


  • 250 gm good quality dark chocolate
  • 400+ ml thickened cream
  • 200 ml milk
  • 3 large eggs + 3 yolks
  • 50 gm caster sugar
  • 25 ml Jamaican  rum (optional)
  • soft unsalted butter
  • 1-2 loaves bought heavy fruit loaf, sliced
  • caster sugar mixed with ground cinnamon
  • apricot jam, warmed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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