Chocolate Pudding Pots
9 slices of Roberts Speciality Tiger Bloomer, crusts removed
125g of plain chocolate
50g caster sugar
4 eggs and 2 egg yolks
1 pint of milk
1⁄2 pint of double cream
Gently melt the chocolate in a heat proof bowl over a pan of simmering water, then take off the heat.
Place 8 slices of bread into a food processor and blitz into bread crumbs.
Combine the bread and other ingredients with the melted chocolate, adding a little extra milk if the mixture looks too thick.
Spoon the mixture into lightly buttered ramekin dishes.
Place the ramekins in a roasting tray and half fill the tray with hot water.
Carefully place in the oven at 180°C/Gas Mark 4 / 356°F for 10 minutes. When cooked the puddings should spring back up when pressed.
Roll out the final slice of bread so that it is wafer thin and cut out several small heart shapes.
Dip the hearts in a little beaten egg and then in sugar to coat both sides.
Pan fry in a small amount of butter until golden.
Lightly dust the puddings and the heart wafers with icing sugar and serve with pouring cream.