Chocolate Croissant Butter Pudding
Oozing sweet chocolate creaminess - serve with a good measure of single cream
Preparation time: 15 minutes plus soaking time Quantity: Serves 6-8 Cooking time: 40 minutes
Ingredients
8 slices white bread
30g/ 1 oz butter
100g/ 1 bar plain chocolate 70%
4 eggs - large
600 ml/ 1 pint milk
250 ml/ 1/3 pint double cream
90g/ 3 oz caster sugar
2 teaspoons cocoa powder
1/2 teaspoon vanilla extract
2 tablespoons raisins
touch fresh nutmeg
Method
- Butter the slices of bread
- Cut the crusts of the bread
- Cut the slices in to quarter triangles
- Layout butter side up, in to a buttered heat proof dish
- Sprinkling the raisins on the bottom, middle and a few on top-slightly tucked under the bread to stop them burning
- Meanwhile melt the broken chocolate over a bain marie or by short blasts in the microwave
- Whisk the eggs in to the chocolate mix
- Then mix the milk, vanilla, cocoa, sugar and cream in to the chocolate mix
- Pour on to the bread, push down and leave to soak for 20-30 minutes
- Bake in a preheated oven gas 6 / 200*c / 400*f for 30-40 minutes