A quick and easy pudding – great for Sunday lunch as the family will love it! Plus it’s a good way to use up old Easter eggs!
1 tbspn unsalted butter
100g dark chocolate choppend into rough chunks plis 1 tbspn finely grated
100g fresh or frozen raspberries
600ml whipping cream
100g milk chocolate chopped
3 free range medium eggs, beaten
Preheat oven to 180°C/gas mark 4
Grease 2 litre ovenproof dish with tbspn unsalted butter and dust with grated chocolate.
Tear croissants into chunks and place in the dish. Sprinkle over the raspberries and chunks of dark chocolate. Set the dish aside while you prepare the custard mixture.
In a small saucepan bring the cream up to boiling point. Remove from the heat and gently stir in the milk chocolate until melted. Add the eggs and quickly mix in until well combined. Pour the mixture over the croissants and raspberries. Push the croissants down into the custard so that they soak up a little of the liquid.
Bake in the preheated oven for 20 minutes or until the custard is just set. Serve with vanilla ice-cream.
From Green & Black’sUltimate Chocolate Recipes.