Ingredients
Method
1.Preheat oven to 160°C (140°C fan-forced).
2.Grease six-hole (¾-cup/180ml) texas muffin pan; line each pan hole with two criss-crossed 5cm x 20cm strips of baking paper.
3.Split each croissant in half lengthways, then tear each half into pieces. Roughly line each pan hole with croissant pieces. Sprinkle with chocolate and berries.
4.In a small saucepan, combine milk, cream, sugar and extract; bring to the boil.
5.In a large bowl, whisk eggs; gradually whisk in hot milk mixture. Pour custard into pan holes.
6.Place pan in a large baking dish; add enough boiling water to come halfway up sides of pan.
7.Bake for about 35 minutes, or until puddings set.
8.Remove pan from dish; stand puddings for 15 minutes.
9.Using baking paper strips, lift puddings from pan holes onto serving plates.
10.Dust each pudding with icing sugar. Serve.
Not suitable to microwave. A variation on this pudding is a dark chocolate and fig bread pudding. Replace white chocolate with 100g coarsely chopped dark chocolate. Omit the raspberries and replace with 2 coarsely chopped fresh large figs.
Note
