Do you ever have that moment of panic when you realise that you are leaving for a friend’s house in 45 minutes and you are meant to be bringing dessert. Except you haven’t bought or made one. There’s nothing like that kind of pressure to get your adrenaline pumping. Lets just say I have a better understanding of the phrase “necessity is the mother of invention.”
Fortunately for me I had been making my annual batch of Cranberry Sauce earlier in the day, and a vague memory of once making Nigella’s Croissant Pudding.
For Cranberry and Chocolate Croissant Pudding, you will need (all amounts are approximate as I made it up as I went along):
6 stale croissants
400g chocolate
200ml each double cream and milk
4 eggs, beaten
half a jar of cranberry sauce
6 stale croissants
Firstly, tear up your croissants and arrange in a large ovenproof dish.
Next, pour over the cranberry sauce.
Put to one side, then break your chocolate ( I used one bar of dark and one of milk) and put into a pan with the cream.
Warm over a low heat, stirring constantly, until melted and glossy.
Remove from the heat and slowly add the milk until you have the best hot chocolate you will ever taste. Resist the temptation to consume it all by quickly mixing in the beaten eggs.
Pour the gloopy mixture over your be-jewelled croissants as evenly as possible and leave to soak for ten minutes or so.
Cook at about 180C (I’m particularly vague on this bit because it was cooked at the house where we were eating, by the hostess.) for about 30 minutes or until the top is crispy and set.
Enjoy with a large dollop of ice-cream.
Note there are no ‘after’ shots: it went very quickly!!
Go on! You know you want to tell me what you think!