Try this chunky chocolate & croissant pudding
What do you get when you combine croissants with chunks of chocolate, submerge it in an ice cream sauce and bake it until warm and melty? Heaven, that’s what.
To make the pudding:
Preheat the oven to 180°C. Generously butter a baking dish. Combine 1 litre of melted Tin Roof ice cream with ½ cup dark brown sugar. Gently whisk 4 free range eggs into ½ cup of water and add the egg mixture to the melted ice cream. Halve 6 almond croissants and spread butter on the insides. Arrange the bottom halves of the croissants in the baking dish and pour over the ice cream mixture. Add chunks of milk chocolate and dark chocolate to the dish. Cover with the croissant tops. Dot 50 g butter on top of the croissants. Cover with foil and bake for 35 minutes, then remove the foil and bake for another 10 minutes. Serve with the rest of the Tin Roof ice cream, or take things up a notch with a homemade chocolate sauce: Bring 1 cup of cream to a gentle simmer, remove from heat, cool slightly, add 200 g chocolate, broken into pieces, and stir into the warm cream until smooth and melted. Drizzle over the croissant pudding.
Not in the mood to cook?