Chocolate bread and butter pudding mary berry: The Secret to Perfect Custard
The top should be a crisp, caramelised canopy of sugar, cracking open to reveal a decadent, velvety custard. Studded with melting chocolate, this is comfort redefined. Mary Berry’s philosophy champions simplicity with impeccable technique. This version is foolproof because it masters the custard.
The Science of a Set, Not Soggy, Pudding
A standard oven’s convection heat can aggressively cook the eggs, causing a grainy, weeping custard. Our gentle water bath creates a humid, even environment. This allows the egg proteins to coagulate slowly into a smooth, silken set. The starch from the brioche thickens the mix, preventing separation.
- Fat is Flavour: Full-fat dairy ensures a rich, luxurious mouthfeel that won’t split.
- Sugar’s Dual Role: It sweetens and, when caramelised under the grill, creates the essential textural contrast.
- Brioche Brilliance: Its high egg and butter content absorbs custard without dissolving into pap.
Ingredients
Don’t skimp. Quality dictates the final texture.
- Unsalted Butter: 50g / 1.7oz (for greasing and spreading)
- Good Quality Brioche Loaf: 400g / 14oz (slightly stale is ideal)
- Dark Chocolate (70% cocoa solids): 150g / 5.3oz, roughly chopped
- Large Free-Range Eggs: 4
- Golden Caster Sugar: 100g / 3.5oz (plus 2 extra tablespoons for the top)
- Full-Fat Whole Milk: 300ml / 1 ¼ cups
- Double Cream (Heavy Cream): 300ml / 1 ¼ cups
- Pure Vanilla Extract: 1 teaspoon
Step-by-Step Method (The Masterclass)
Prepare your base
Butter a 1.5-litre / 6-cup ovenproof dish generously. Slice the brioche into triangles, about 2cm thick. Butter one side of each slice.
Build the layers
Arrange half the brioche slices, buttered-side up, in the dish, overlapping slightly. Scatter over half the chopped chocolate. Repeat with the remaining brioche and chocolate.
Create the custard
In a large jug, whisk the 4 eggs and 100g of sugar for 2 full minutes until pale and frothy. In a saucepan, gently heat the milk, cream, and vanilla until it just begins to steam. Pour the warm cream mixture onto the eggs in a thin stream, whisking constantly.
Bake with precision
Pour the custard over the layered brioche. Press the top down gently with a spatula. Leave to soak for 30 minutes. Preheat your oven to 160°C (140°C Fan) / 325°F / Gas Mark 3. After this, Place the dish in a large roasting tin. Pour boiling water into the tin until it comes halfway up the sides of the dish. Bake for 40-45 minutes.
Finish for texture
The pudding is ready when the custard is set with a gentle wobble at the very centre. Remove from the water bath. Sprinkle the remaining 2 tablespoons of sugar evenly over the top. Grill for 3-5 minutes until the sugar forms a deep golden, crisp crust. Cool for 20 minutes before serving piping hot.
Troubleshooting: Banishing the Soggy Bottom
- Watery Result? Your custard was under-baked. The centre must wobble like a firm set jelly, not liquid. Use a digital probe; it should read 71°C / 160°F.
- Tough, Leathery Top? The sugar crust was grilled for too long or too close to the element. Watch it like a hawk—it transforms from golden to burnt in seconds.
- Scrambled Custard? The dairy was too hot when added to the eggs, causing them to curdle. It must be warm, not boiling.
Storage & Freezing Instructions
Cool completely. Cover tightly with cling film and refrigerate for up to 2 days. Reheat, covered with foil, at 160°C for 20-25 minutes until hot throughout.
To freeze, assemble the pudding but do not bake. Wrap the soaking dish tightly in a double layer of cling film and foil. Freeze for up to 1 month. To cook, bake from frozen, adding 20-25 minutes to the cooking time. The sugar crust must be added fresh after baking.
Delicious Variations on the Classic
A simple twist can make this pud new again. For a fruity contrast, scatter 100g of frozen raspberries with the chocolate. Their sharpness cuts the richness. For a boozy indulgence, replace 50ml of the milk with dark rum or amaretto. Add it to the warm cream mixture. A citrus zest version sees the addition of one finely grated orange zest to the custard.
Your Questions, Answered (The Mary Berry Way)
- Can I use normal bread? You may, but the result will be less rich. A good white farmhouse loaf works. Avoid pre-sliced, soft-grain bread—it turns mushy.
- My top is browning too fast in the water bath. Tent the dish loosely with a sheet of foil. Remove it for the final 10 minutes of baking.
- How do I know the custard is set? Gently jiggle the dish. The centre should have a confident, unified wobble, not a loose, liquid wave. A knife inserted near the centre should come out clean.
- Can I make it ahead? Absolutely. Assemble the entire pudding, cover, and refrigerate overnight. Bake directly from the fridge, adding 5-10 minutes to the baking time.
- What’s the best chocolate to use? Use a baking bar, not chocolate chips. Chips contain stabilisers that hinder melting. 70% cocoa solids provides the perfect balance of bitterness and depth.
