Croissant & Chocolate Pudding

Ingredients:
4 croissants, cut into strips
120 g quality plain chocolate, cut into pieces
142ml carton cream
1 cup milk
4 Tbsp dark rum or brandy
120 g caster sugar
85 g butter
pinch of cinnamon
3 eggs
icing sugar for dusting
single cream to serve

Method:

1. Preheat oven to 180° C from cold. Lightly butter a 2 pint gratin dish.
2. In a bowl set over a pan of simmering water, heat the chocolate, cream, milk, rum or brandy, sugar, butter and cinnamon stirring well until the chocolate has melted.
3. In a separate bowl whisk the eggs, then pour in the chocolate mixture, whisking constantly until everything is well mixed.
4. Arrange the croissant strips haphazardly in the dish. Pour the chocolate mixture evenly over the croissants. Gently press the croissants down with a fork and leave to stand for 10 mins before baking.
5. Bake for 30 - 35 mins until the top is crunchy and the inside is soft and squidgy. Leave to stand for 10 mins then dust with icing sugar and serve with the cream.