500g white bread
500ml milk, warm
1 tbsp cocoa powder
1 tsp mixed spice
10 g butter
250 g chocolate buttons
100 g brown sugar
1 tsp vanilla essence
1 egg brown sugar for dusting
In a large bowl, take your bread and rip into bite-sized pieces.
Pour your milk into a jug and pop in the microwave for about 30 seconds, you want it so it is warm enough to pop your finger in (just give it a quick lick, no one is looking!)
Sprinkle in the cocoa powder and mixed spice, give it a good stir, so you now have aromatic chocolate milk. Pour over the bread and mix well. Cover and set aside for 30 minutes, so the bread can soak up all those lovely flavours.
Preheat the oven to 175. Take your butter and generously grease an overproof dish.
Your bread should now be quite swollen, sticky and wet and 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 really well. You should be able to drop the mixture from a spoon without too much effort.
Pour into your greased dish spreading it out so it’s nice and even, sprinkle the top with a little more brown sugar. Bake for about an hour to an hour 15 min, until the edges are really crispy but the middle still gooey. If your pudding is getting a little too brown before it’s cooked, just cover it with some foil.
Serve in large slabs, with oodles of custard or with a nice mug of ‘Rosie-Lee’ tea.