A few weeks ago I wrote about red berry bread and butter pudding and how it was the perfect start to festive eating. For New Years Eve celebrations I thought of trying out a modification to the recipe and making a chocolate and raspberry bread pudding. There were only a few changes to the original recipe - melting around 200g (7oz) of good quality milk chocolate into the custard while you are whisking it on the stove, and using 2 punnets of raspberries (or as many as you fancy). I grated some additional chocolate onto the top, but it was unnecessary.
The result, was delicious. Not as sickly sweet as I was worried it might be. No need to add anything extra to it when it comes out of the fridge. Just enjoy.
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