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November 19, 2011 by Domestic Goddesque Leave a Comment

Cranberry and Chocolate Croissant Pudding

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.

chocolate cranberry pudding ingredients

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.

chocolate and cream melted together

Warm over a low heat, stirring constantly, until melted and glossy.

chocolate sauce

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.

chocolate cranberry pour on sauce

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.

chocolate cranberry pudding

 

Note there are no ‘after’ shots: it went very quickly!!

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