Chocolate Orange Bread and Butter Pudding

Method

• Preheat the oven to 180C, Gas Mark 4 and lightly grease a 1 litre ovenproof dish
• Remove the crusts from the bread, then cover each slice with the soya spread and cut in half to form triangles
• To make the custard, place the custard powder in a small bowl and blend with 2 tablespoons of soya milk
• Place the remaining milk and the Nākd Cocoa Orange Fruit & Nut Bits in a medium saucepan, with the orange rind and heat until nearly boiling. Add some of this mixture to the custard and mix well
• Return to the pan, along with the remaining milk and whisk over a medium heat, until the mixture starts to thicken. Add the orange juice and simmer gently for 1-2 minutes
• Pour a little of the chocolate custard into the bottom of the dish, then arrange half the bread over the top, in overlapping rows. Sprinkle over a little of the chopped chocolate, cover with more of the chocolate custard and arrange the remaining bread over the top
• Sprinkle over the remaining chocolate, then pour over the remaining custard ensuring that all the bread is covered. Leave to stand for 10 minutes
• Cook for 20-25 minutes until bubbling and allow to stand for 5 minutes before serving