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Good old english bread pudding with chocolate
( SERVES 6 )

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Photo by Stephen Goodenough

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500 ml	Milk
500 g	White bread
1 Tbsp	Cocoa powder
1 tsp	Mixed spice
10 g	Butter, for greasing the dish
100 g	Dried cranberries, or raisins
250 g	Chocolate, drops, chocolate chips or cooking chocolate cut into small pieces
1 tsp	Vanilla essence/extract
100 g	Brown sugar, plus extra for dusting
1	Egg

Rip your bread into bite-sized pieces and put into a large bowl. Pour the milk into a jug and microwave it for about 30 seconds. You want it warm but not hot.
Pop your finger in to test it (then just give it a quick lick – no one is looking).
Sprinkle in the cocoa powder and mixed spice and give it a good stir. You now have aromatic chocolate milk.
Pour this over the bread and mix well. Cover and set aside for 30 minutes so the bread can soak up all the lovely flavours.
Preheat the oven to 175C. Take your butter and generously grease an ovenproof dish.
The bread should now be quite swollen, sticky and wet, with all the milk absorbed. If you still have a little at the bottom of the bowl, pour it off.
Now add the rest of your ingredients and combine well. You should be able to drop the mixture from a spoon without too much effort.
Pour into the greased dish, spreading it out evenly. Dust the top with a little mo
If your pudding is getting a little too brown before it’s cooked, cover it with foil.
To serve: this can be served in large slabs as a dessert, with oodles of custard, or as a slice with a nice mug of Rosie Lee (tea).