Biscuits in this case are actually scones.
Flying Biscuit Chocolate Bread Pudding.
10 Flying Biscuits day old, crumbled (but only slightly, not like to powder)
1 pound semi-sweet chocolate
3/4 quart heavy cream
1/4 quart whole milk
1 teaspoon pure vanilla extract
1 cup sugar
Honey Anglaise dessert sauce
Place cream and milk in a large heavy bottom pot.
Bring to a simmer over medium heat. Remove from heat and whisk in chocolate. Once the chocolate has melted and is thoroughly combined, set aside.
Whisk sugar, yolks, and vanilla together in a mixing bowl. Add 1 cup of the warm mixture to the yolks to temper the eggs. Pour the egg mixture into the chocolate cream mix and whisk together.
Arrange crumbled biscuits at the bottom of 1/2 hotel pan. Pour the chocolate custard over the biscuits. Make sure the biscuits are submerged in the chocolate custard.
Bake in a water bath at 300? for 40-45 minutes. Custard will be just set when done.
Cool for 20 minutes. Cut into rectangles, finish it off with Honey Anglaise dessert sauce and a sprig of mint.
We also had the Love Cakes but it's hard to get tomatilloes this side of the pond (for less than £5 a tin anyway. It's a big tin, 1kg, but still £5?).