Coffee and Cream Bread and Butter Pudding

DessertServes 4

# Put the milk, double cream, coffee and opened vanilla pod into a sauce pan and bring to the boil. # Whisk the eggs, yolks and caster sugar together. # Slice the croissants in half lengthwise. # Use 1oz butter to grease an ovenproof dish. # Using 3oz butter, spread this on the cut sides of the croissants. # Lay half of them on the base of the dish, butter side up. # Sprinkle with raisins and lay croissants on top. # Let the boiled cream cool a little, pour onto the egg mixture while stirring all the time. # Put back onto heat and stir to start to thicken, take off immediately. # Strain half over the croissants mixture and allow to soak in for 15 minutes gradually straining over the rest of the mix until all is in the dish. # Cook until set. # Take out and allow to cool for 10 minutes. # Pipe a line of whipped cream up the middle of the pudding, sprinkle the grated chocolate over the cream and dust the whole thing with icing sugar, serve.


* 6 x 1 day old croissants * 4oz unsalted butter * 6oz Californian raisins * 2 eggs * 5 egg yolks * 2oz unrefined caster sugar * 1/4 pint milk * 3/4 pint double cream * 1 espresso cup of strong coffee * 1 vanilla pod h4. Topping * 1/4 pint whipped cream * 2oz grated dark chocolate * Icing sugar to dust