Choc-raspberry Croissant Pudding

Serves 4-6, Prep 20 mins, Cook 1 hour

Melted unsalted butter, for greasing 6 x 70g all-butter croissants ¼ cup raspberry jam 100g dark cooking chocolate, coarsely chopped 1 cup frozen raspberries Icing sugar mixture and vanilla ice-cream, to serve

CUSTARD 2 eggs 2 egg yolks ½ cup caster sugar 2 cups milk 300ml carton pure cream 1 tsp vanilla bean paste

1 Grease base and sides of a rectangular, ovenproof dish (12-cup capacity) with butter. 2 Cut croissants in half horizontally. Spread jam over cut sides. Arrange bases, jam-side up, in a single layer over base of dish. Sprinkle with half the chocolate and raspberries. 3 Replace croissant tops, jam-side down, over bases. Sprinkle with remaining chocolate and raspberries. 4 To make custard, whisk eggs, yolks and sugar in a large jug until combined. Add milk, cream and vanilla. Whisk well. 5 Pour over croissants in dish. Cover with foil. Stand for 30 minutes. Discard foil. 6 Cook in a moderately slow oven (160C) for about 1 hour, or until custard is set and top is crisp and golden. (Cover with foil during the last 10 minutes of cooking, if over-browning). Remove. Stand for 5 minutes. 7 Dust sifted icing sugar over pudding. Serve with ice-cream.