Chocolate and Orange Bread and Butter Pudding

Prep time - 15 minutes
Cook time - 40 minutes
Serves - 8
Difficulty - Medium

Ingredients

Sandwiches:
8 slices bread
75g Castle Dairies Lighter Spreadable, plus a little extra for your baking dish
75g marmalade
Custard:
3 large eggs
1 funded tablespoon caster sugar
400ml milk
200ml double cream
To Finish:
12 mini chocolates e.g. truffles, flavoured ones are good; or use broken chunks of chocolate from a bar.  Usually unwanted dark chocolates are left over, these are delicious baked in desserts!
1 heaped teaspoon icing sugar for dusting

Method

What you do
First make 4 sandwiches using the Lighter Spreadable and the marmalade, cut each into 4 triangles and set aside.  
Use a little of the Lighter Spreadable to brush around the inside of a baking dish.
Arrange the sandwiches in the dish creating a central line, then use the remaining triangles to fill in around the edges.
Next, set your oven to 170c.
Now make the custard: whisk together the eggs, sugar, milk and cream until smooth.
Push the chocolates into the sandwiches, and pour the custard mixture over the top, 
coating all the bread.  
Bake for 35-40 minutes.  The pudding should be golden and the chocolate bubbling.
Leave to stand for 10 minutes, dust with icing sugar and serve.