Method

Butter a 1 1/2 Pint bowl and line with a disk of baking parchment. Select a steamer or a large pan into which the bowl will fit into and put onto boil.
Crumble the bread into the cream and leave to soak, break the chocolate into a bowl and melt over hot water.
Put the butter and suger into a food mixer and cream. Add all the other ingredients except the eggs and mix until smooth, then break in the eggs one by one until the mixture is glossy.
Pour into the basin and cover with a disc of baking parchment and foil. Secure with string or a rubber band.

Steam or boil for 1 1/2 hours.

To make the chantilly cream-slit the vanilla pod with the point of your knife and scrape out the seeds. Add them to the cream and whip until stiff. Fold the sugar into the cream

Turn out the oudding onto a plate and sift over the icing suger. Serve with a generous portion of cream.