A few weeks ago we celebrated Father’s Day and in honour of the super Dads in my life, I cooked up a three course lunch of gargantuan proportions. To me, memories are made of Sunday family feasts and I love feeding the three wonderful fathers in my life; my own dear dad, my father in law and of course the Husband; superdad to our gorgeous, roguish boys. We had a black pudding, goats cheese and apple salad to start, steak and duck for mains and for dessert, something experimental that turned out to be the piece-de-resistance. With an abundance of leftover white loaf bread, I made the old, thrifty housewive’s favourite with a couple of fancy additions. This recipe is silly easy, idiot proof in fact and the result; absolutely divine. I used thickly sliced, large white loaf but you could use sliced pan- you might just need more of it as the slices tend to be thinner than if you cut the bread yourself.
8-10 slices of white loaf, crusts removed
25- 30 fresh cherries, stones and stems removed (you could also use tinned or jarred cherries, but not glacé)
40g grated dark chocolate
5 medium free range eggs
1. Preheat the oven to 180 degrees Celsius. Using a little of the butter, grease a deep, ovenproof dish to prevent the pudding from sticking to the sides.
2. Use the rest of the butter to butter the bread and then break it into pieces. Place half of the bread in the dish and the scatter over pieces of cherries and the grated chocolate, then place the remaining bread pieces on top.
3. In a large jug or bowl, whisk the eggs with the sugar, milk and cream until well combined. Pour over the bread and cover with tin foil.
4. Sit the dish into a larger dish of shallow, boiling water (ie. a “Bain-Marie”) and place in the oven for about 1 hour and 20 minutes. I know it’s a little cumbersome to get into the oven but don’t be tempted to skip on the Bain-Marie, the pudding needs to steam and it will just be dry mess if you don’t!
Serve with lashings of custard and/or whipped cream.