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A  Weekday  Menu Recipe

Croissant Chocolate Pudding    Veg  HT  DP  45mins

Serves 4     Hot Vegetarian Alcohol Spices Dessert Pudding

4 Croissants, cut into strips
100g/4oz Good Quality Plain chocolate
150ml/5fl.oz. Double Cream
300ml/10fl.oz. Milk
4 tbsp Dark Rum
100g/4oz Castor Sugar
75g/3oz Butter
teasp Ground Cinnamon
3 Eggs, beaten


1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly butter a 1.2L/40fl.oz. ovenproof gratin dish. Arrange the croissant strips in the dish and set aside.

2. Break the chocolate into pieces and place in a medium sized heatproof bowl over a pan of simmering water together with the cream, milk, sugar, butter and cinnamon. Stir the mixture constantly until the chocolate has melted.

3. Add the eggs to the chocolate mixture, whisking constantly until the mixture is well blended.

4. Pour the chocolate mixture evenly over the croissants, gently pressing the croissants down with a fork, then bake for 25-30 minutes until the top is crunchy, and the inside is soft and lightly set. Serve hot.

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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