Chocolate bread and butter puddings

Method

1 Preheat the oven to 180°C/ 160°C fan/Gas 4. Bring the milk and cream to the boil in a saucepan. Meanwhile, mix the eggs, egg yolks and sugar together. Add to the cream mix and stir to combine, then strain into a jug, adding the vanilla.

2 Divide half the bread among four ovenproof dishes and scatter half the chocolate over. Brush remaining bread with the melted butter and lay it on top. Pour over the custard and leave to soak for 30 minutes. Place in a roasting tin and fill with hot water so it reaches halfway up the sides of the dishes. Scatter over remaining chocolate. Bake for 20 minutes or until golden and just set.

3 In a saucepan, heat the jam and juice, then brush over the puddings before serving.