Chocolate croissant pudding recipe

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Easy peasy though this is, I have to confess I am tempted just to dip the pains au chocolat in the custard and save myself the washing up but that’s for those “home-alone” evenings. This has the potential to impress, so go the whole hog and switch the oven on.

  • Yield: 6 Servings


  • unsalted butter, for greasing
  • 6 pains au chocolate
  • 500 g best-quality vanilla custard
  • 150 ml (5 fl oz) whole milk
How to Make It
  1. Lightly butter an oven dish, then lay the pains au chocolat in the dish.
  2. Mix the custard and milk together, and pour over the pains au chocolat. Leave for 30 minutes for the custard to soak into the pains au chocolat.
  3. Preheat the oven to 160°C (325°F/Gas 3). Put the dish in a deep baking tray and fill the tray with hot water until the water reaches to halfway up the dish. (Don’t splash any water in the pudding.)
  4. Bake for 30–35 minutes. Leave to settle for 10 minutes, then serve.

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