The Cancer Moon should be called the Baking Moon, or the House-cleaning Moon, or the Nesting Moon. Given that my house is currently a pig sty (can no longer be termed a creative mess), and that I have friends & family over tonight for a Fathers day dinner, I will be doing all of the above today.
The Cancer Moon is also one of those times when a womans fancy moves away from perving on footballers at semi finals time to perving on the chocolate bar in the fridge (did I mention that my favourite teams in both codes of footy won last night????). So in honour of baking, in honour of chocolate and in honour of Cancer and comfort food, here is the classic choc pudding I am making for my guests tonight…enjoy!
Chocolate Bread & Butter Pudding
(from Delia Smith’s Winter Collection)
This used to be one of my favourite puddings to cook for people, but I seriously haven’t opened this cookbook in years. It is one of those puddings that is best served hot and squidgy with really good vanilla ice cream melting into it.
A million weight watchers points and it can’t be fitted into the CSIRO Diet in any way shape or form, but for some things you have to sigh, gaze at the Moon and say “the Moon is in Cancer, I have a valid excuse”…and so you do, but only for today!
9 slices white bread (crusts removed) & sliced into 4 triangles
150g dark chocolate (75% cocoa solids)
425 ml whipping cream
4 tbsp dark rum
110g caster sugar
Ice cream or chilled double cream to serve
Place the chocolate, cream, rum, sugar, butter and cinnamon in a bowl over a saucepan of barely simmering water and wait until the butter & chocolate has melted & the sugar dissolved. Remove it from the heat & give it a really good stir.
In a separate bowl, whisk the eggs, pour the chocolate over them & whisk again to blend.
Spoon a 1cm layer of the chocolate into the base of a lightly buttered shallow ovenproof dish and arrange half of the bread triangles over the chocolate in overlapping rows. Pour half of the remaining chocolate all over the bread as evenly as possible then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread down gently so that it is evenly covered with liquid.
Cover the dish with clingfilm & allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 hours before cooking. I have to admit, the standing in the fridge bit for so long never happens in my house. The most it ever gets is 6-8 hours. When ready to cook, pre-heat the oven to 180deg C, remove the clingfilm & bake for 30-35 mins. Leave to stand for 10 mins & serve with ice cream or chilled double cream. Yum!