You will need 9 slices of thick white bread .
Remove the crusts and cut each slice into 4 triangles .
Now place 150gm of 75% dark chocolate in a bowl with 425ml of thickened cream , 4 tbs of dark rum ,75gm of margarine and 1/2 tsp of cinnamon .
Place the bowl over a saucepan of simmering water and wait until the mixture has completely dissolved and melted .
Remove the bowl from the heat and stir to combine set aside to cool slightly .
In a separate bowl whisk 3 eggs .
Pour the chocolate mixture over them and whisk thoroughly to combine .
Spoon about a 1 cm layer of chocolate into the base of a pudding dish .
Arrange 1/2 the triangles of bread on top of the chocolate , in overlapping rows .
Pour half of the remaining chocolate mix over the triangles and repeat the process finishing off with a layer of chocolate .
Press down on the bread and chocolate mix with a fork so that it gets covered evenly with the liquids as it cools .
Cover the dish with cling film and leave stand at room temp for 2 hours .
Then transfer to a refrigerator for 48 hours before cooking .
To cook preheat the oven to 190 deg C
Remove the cover from the pan and bake for 30 minutes .
The top will be crunchy and the middle soft and squidgy .
Remove the crusts and cut each slice into 4 triangles .
Now place 150gm of 75% dark chocolate in a bowl with 425ml of thickened cream , 4 tbs of dark rum ,75gm of margarine and 1/2 tsp of cinnamon .
Place the bowl over a saucepan of simmering water and wait until the mixture has completely dissolved and melted .
Remove the bowl from the heat and stir to combine set aside to cool slightly .
In a separate bowl whisk 3 eggs .
Pour the chocolate mixture over them and whisk thoroughly to combine .
Spoon about a 1 cm layer of chocolate into the base of a pudding dish .
Arrange 1/2 the triangles of bread on top of the chocolate , in overlapping rows .
Pour half of the remaining chocolate mix over the triangles and repeat the process finishing off with a layer of chocolate .
Press down on the bread and chocolate mix with a fork so that it gets covered evenly with the liquids as it cools .
Cover the dish with cling film and leave stand at room temp for 2 hours .
Then transfer to a refrigerator for 48 hours before cooking .
To cook preheat the oven to 190 deg C
Remove the cover from the pan and bake for 30 minutes .
The top will be crunchy and the middle soft and squidgy .
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