THIS WEEK WE’RE LOVING...
CHOC-RASPBERRY CROISSANT PUDDING
SERVES 4-6 PREP AND COOK: 1 HOUR, 20 MINS
Melted unsalted butter, for greasing
6 x 70g all-butter croissants
¼ cup raspberry jam
100g dark cooking chocolate, coarsely chopped
1 cup frozen raspberries
Icing sugar mixture and vanilla ice-cream, to serve
CUSTARD
2 eggs, plus 2 egg yolks
½ cup caster sugar
2 cups milk
300ml carton pure cream
1 tsp vanilla bean
