25 g (1 oz) unsalted butter, softened, plus extra for greasing
100 g (3 1/2 oz) milk chocolate, broken into small pieces
12 slices of fruit loaf
500 g (1 lb) pot fresh custard
100 ml (3 1/2 fl oz) milk
25 g (1 oz) sultanas
2 tablespoons demerara sugar
Grease a 1 litre (1 3/4 pint) ovenproof dish. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Meanwhile, butter each slice of bread, then cut in half diagonally, forming triangles.
Place the custard in a jug and stir in the melted chocolate. Make up the custard to 600 g (1 lb 3 1/2 oz) with the milk.
Arrange a layer of bread in the bottom of the prepared dish. Sprinkle with the sultanas, then place the remaining bread on top. Pour over the chocolate custard and leave to stand for 5 minutes.
Sprinkle with the sugar and place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20 minutes or until bubbling.