Ingredients:

50g Unsalted Butter

200g Bournville Plain Chocolate

4 tbsp Robertson's Apricot Jam

1 tbsp Rum (Optional)

1 Small French Bread

3 Medium Eggs

400ml Milk

200ml Light Cream

2 tsp Tate + Lyle Demerara Sugar

Preparation:

1. Melt a little of the butter in a pan over a gentle heat and use it to brush lightly over the base and sides of a 12'' shallow ovenproof dish. Pre-heat oven to 350°F.
2. Place remaining butter in a heatproof bowl with the chocolate, jam and rum. Place over a pot of simmering water and heat gently, stirring occasionally until melted and smoothly blended. Remove from heat.
3. Trim the ends from the French bread, then cut into 1cm think slices. Spread the melted chocolate mixture evenly over one side of each slice. Arrange the slices in the dish so that they overlap each other in one even layer.
4. Break the eggs into a bowl and add milk and cream. Whisk lightly together until smooth, then pour evenly over the bread slices.
5. If possible leave the dish to stand for about 15 minutes for the custard to soak into the bread. Keep refrigerated until ready to bake.
6. Sprinkle the demerara sugar evenly over the surface of the pudding. Bake in the oven for 40-50 minutes, or until the pudding is lightly set and golden brown. Serve warm, either on it's own or with some Greek style yogurt.