then scrape the pudding back into the saucepan. Add the chopped chocolate, butter, and vanilla; whisk until the chocolate and butter are melted and incorporated and the pudding is smooth ...

Use up stale croissants to make an impressive chocolate bread and butter pudding laced with hazelnut chocolate spread and dark chocolate chunks. Past-their-best croissants are often on discount in ...

Remove from heat and whisk in chocolate, butter, and vanilla extract (mixture will thicken). Strain through a fine-mesh sieve into another large bowl. Divide pudding among small jars or bowls.

Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins. Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.

Melt the chocolate in the cream in a basin over boiling ... Bake at 150°C for about 20 minutes or until hot throughout. Cover the pudding with a generous layer of brown sugar and put under ...