Dark chocolate croissant pudding

SERVES 10 PREP + COOK TIME 1 HOUR 10 MINUTES (+ STANDING TIME)

1⁄3 cup (50g) raisins

¼ cup (60ml) Grand Marnier

12 mini (240g) croissants

50g butter, softened

150g dark chocolate, chopped coarsely 3 eggs

2 egg yolks

1⁄3 cup (75g) caster sugar

3 cups (750ml) milk

300ml pouring cream

2 teaspoons vanilla extract

1 teaspoon orange rind ice-cream, for serving

1 Preheat oven to 160°C (140°C fan-forced). Grease a shallow 2.5 litre (10-cup) ovenproof dish or skillet.

2 Place raisins and Grand Marnier in a small bowl; microwave on

HIGH for 30 seconds; stand for 10 minutes or until the raisins have absorbed most of the liqueur.

3 Cut a split in each croissant and tuck a piece of chocolate inside. Arrange croissants in dish. Sprinkle over remaining chocolate and the raisin mixture.

4 Whisk eggs, yolks, sugar, milk, cream, vanilla and rind in a large jug; pour over croissants. Stand for 10 minutes or until milk mixture has soaked into the croissants.

Dot the top with softened butter.

5 Bake pudding for about 50 minutes or until just set. Stand 15 minutes before serving. Serve with ice-cream, if desired.

Not suitable to freeze.

Test Kitchen

Pudding will still be quite soft in the centre after baking but will continue to set while cooling. You can also use hot cross buns

in place of croissants.