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.


DessertServes 1

Take your favourite flavour (ours is hazelnut, but tiramisu is nice like this as well) and have a shot of inky black espresso poured over the top. Of course, you'll need to serve this in a bowl, not on a plate.

Chocolate Brownie and Coffee Ice Cream Sandwich

DessertServes 6

# Melt the chocolate with the margarine in a bowl over a pan of boiling water. # Stir in the sugar, milk and vanilla essence, then add the flour. You will have something that is a strange gloopy consistency. # Spread into shallow oblong tin and cook for about 25 minutes at 200°C/400°F until cooked. # Leave it in the tin to cool, then cut into slices. # Place a dollop of coffee ice cream between two fat slices of brownies.


DrinkServes 1

Place the coffee, chocolate, oats and half the milk in a small pan and bring to the boil. Transfer to a blender with the remaining milk and puree until smooth, pour into a tall glass and serve. Cooks tip For an extra coffee hit, try adding a shot of espresso instead of the granules. Also great served chilled over ice for a refreshing frappe.