Kevin Woodford’s Pan-Fried Bread and Butter Puddings

Instructions:

1. Using an 8.5cm (3 ½ inch) round fluted cutter, cut out a round from each slice of bread. Spread each slice with some of the butter.
2. Divide 2 tbsps of the dried fruit among 4 of the rounds, leaving a 5mm (1/4 inch) border around the edges. Place the remaining rounds on top, butter-side down, and gently press the edges together to seal.
3. Mix together the caster sugar and cinnamon and spread out on a plate.
4. Heat 25g (1oz) of the remaining butter and the oil in a frying pan. Beat the egg in a bowl with 3 tbsp of the cream and the vanilla essence. Dip the bread rounds into the egg mixture, one at a time, until well soaked and completely coated. Place them all on a plate. When the butter and oil are sizzling, arrange the rounds in the pan and cook over a moderate heat for 2 minutes on each side until golden.
5. Break the chocolate into a small, heavy-based saucepan. Add the remaining 50g (2oz) of butter, the remaining cream and the muscavado sugar and blend over a low heat until smooth and shiny, stirring continuously.
6. Using a fish slice, remove the rounds from the pan and quickly drain on kitchen paper. Using tongs, toss the rounds in the cinnamon sugar.
7. Arrange the bread and butter puddings on warmed serving plates and drizzle over some of the sauce. Using 2 dessert-spoons, shape the crème fraiche into egg shapes and place on the plates. Dust the plates liberally with cocoa powder and icing sugar and decorate with the mint sprigs. Add the remaining 2 tbsp of dried fruit, heaped in 3 mounds around each plate, and top with mint sprigs. Serve at once.