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Chocolate and Croissant Pudding

How to make Chocolate and Croissant Pudding:

Quantity

Ingredients
4 Croissants
100g (4 oz) Plain chocolate, broken
142ml Carton cream
300ml (1/2 pint) Milk
4 tablespoons Dark rum or brandy
100g (4 oz) Castor sugar
85g (3 oz) Butter
pinch Cinnamon
3 Eggs
For dusting Icing sugar
To serve Cream


Method
Preheat the oven to 180C, Gas mark 4. Lightly butter a 1.2 litre (2 pt) gratin dish. Cut the croissants into strips with scissors. In a bowl set over a pan of simmering water, heat the chocolate, cream, milk, rum or brandy, sugar, butter and cinnamon, stirring well until the chocolate has melted. In a separate bowl, whisk the eggs, then pour in the chocolate mixture, whisking constantly until everything is well mixed. Arrange the croissant strips haphazardly in the gratin dish. Pour the chocolate mixture evenly over the croissants. Gently press the croissants down with a fork and leave to stand for 10 minutes before baking. Bake the pudding for 30-35 minutes until the top is crunchy, and the inside is soft and squidgy. Leave to stand for 10 minutes before serving. Decorate the chocolate and croissant pudding by dusting with icing sugar and serving with cream.

 

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