This chocolate orange bread and butter pudding is a delicious twist on an old-fashioned British favourite. Perfect for the whole family, this typically fruit-based pud will please the chocoholics amongst us. The pudding can be assembled a day ahead and stored in the fridge until ready to bake. Bake as per the instructions below, adding an extra 10 minutes to the baking time from chilled.

Serves: 8

Make in: 1 hour

Ingredients

Butter (for greasing)

75g chocolate chips

6 Becketts’ Bakery chocolate chip brioche rolls

8 tsp fine cut orange marmalade

2 tbsp caster sugar

2 eggs

3 egg yolks

500ml double cream

250ml milk

2 tsp granulated sugar

Method

Preheat the oven to 170°C. Butter a 2 litre ovenproof dish.

Slice each brioche roll carefully into 3 thin pieces, horizontally.

Sandwich the brioche slices together using the marmalade. Cut each circular sandwich into quarters, and arrange in the pan, alternating between the point sticking up and then down. Sprinkle over the chocolate chips.

In a bowl whisk together the sugar, whole eggs, yolks, cream and milk. Pour into the dish over the brioche and leave to stand for 15 minutes.

Sprinkle over the granulated sugar, then bake for 45 minutes. You’ll know it’s ready when the custard mixture is just set.