Ingredients
8 slices white bread
2 tbsp butter
1 cup raspberry jam
100g chocolate
chopped
4 eggs
lightly beaten
¼ cup castor sugar
1 cup milk
1 cup thickened cream
3 tbsp cocoa
sifted
Boiling water
for water bath
Equipment
- 1 glass baking dish
- 1 larger baking dish
Instructions
- Spread the bread with butter and jam. Slice the crusts off the bread. Arrange in a glass baking dish. Sprinkle with chocolate.
- Dissolve the cocoa in a little boiling water.
- Mix the eggs, sugar, milk, cream and dissolved cocoa. Pour it over the bread. Drop half teaspoons of raspberry jam over the top. Leave to soak for 10 minutes.
- Preheat the oven to 180°C. Place the dish in a larger baking dish and pour boiling water into the larger dish until the water comes halfway up the sides of the glass baking dish.
- Bake for 60 minutes.
Notes
Tip
The top is very dark from the chocolate and raspberry jam. You can sift a little icing sugar over the top to remedy this.
Variation
You can use any jam of your choice.
