Baked Croissant Pudding
- 4 large all butter croissants - cut in half lengthways
- 20g butter - softened
- 100g dark chocolate - chopped roughly
- 4 eggs - beaten
- 2 tsp vanilla extract or 1 vanilla pod, scraped
- 60g caster sugar
- 300ml double cream
- 125ml milk
- 115g frozen fruit - raspberries, strawberries and/or winter fruits
- Icing sugar
Grease the AGA ceramic roasting dish or the cast iron chef's dish.
Butter one half of the croissant and top with the chopped chocolate, place the other half on top and then cut in half widthways.
Place in a single layer on the base of the dish.
Whisk the eggs, vanilla, sugar, cream and milk together and then pour over the croissants, let the dessert stand for 10 minutes. Next sprinkle the top with the fruit and left over chocolate and bake in the Baking Oven for 30-35 minutes until set in the centre. If it is browning too quickly use th cold plain shelf.
Dust with icing sugar and serve.
By Penny Zako