🥐 Do you know how to turn croissants into a showstopping summer dessert?

🍫 Layer them with fresh raspberries and dark chocolate. Then bake in a sweet vanilla custard. You get a soft, meltingly rich pudding that’s perfect served with a splash of double cream.

Raspberry, Chocolate & Croissant Pudding
Serves 6

6 croissants, approximately 500g
100g dark chocolate
125g raspberries
1 large egg
5 large egg yolks
50g caster sugar
1 tsp vanilla extract
350ml double cream, plus extra to serve
350ml full cream milk
Icing sugar, to serve

Thinly slice the croissants into long strips. Roughly chop the chocolate.

Arrange half the croissants in an ovenproof dish. Top with half the chocolate and half the raspberries. Cover with the remaining croissants, then scatter over the remaining chocolate and raspberries.

Crack 1 egg into a bowl. Separate the remaining 5 eggs and add the yolks to the whole. Add the sugar and vanilla. Whisk together. Set aside.

Pour the cream and milk into a pan and set over a medium heat. Gently warm, stirring, until steaming hot. Slowly whisk the hot cream and milk into the egg mixture, a little at a time, to make a thin custard. Ladle the custard over the croissants and set aside for 15-30 mins to soak.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Bake for 25-30 mins or until golden and firm. Cool in the dish for 5-10 mins, then dust with the icing sugar. Cut into 6-8 squares and serve with double cream.

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