# 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.
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.
# 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.
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.
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.