Serves 4-6
Preparation time: 20 minutes
Standing time: 1 hour
Cooking time: 35-40 minutes

Ingredients:

• 4 pains au chocolat or chocolate croissants
• 100 g (4 oz) dark chocolate, roughly broken into pieces
• 300 ml (1/2 pt) milk
• 568 ml carton double cream
• pinch of freshly grated nutmeg
• 4 large egg yolks
• 170 g tube Carnation Condensed Milk
• icing sugar, to dust

Method:

1. Grease a 2.4 litre (41/4 pt) ovenproof pudding dish.
2. Cut each croissant into three and arrange in the dish. Place the chocolate in a saucepan with the milk, cream and nutmeg and heat gently until the chocolate has melted.
3. In a large bowl, whisk together the egg yolks and the condensed milk, then gradually beat in the hot chocolate cream.
4. Pour the mixture over the croissants, then press them down into the mixture and leave to stand for 1 hour.
5. Preheat the oven to 180°C, 350°F, Gas Mark 4.
6. Place the dish in a deep roasting tin and fill the tin with enough boiling water to come two-thirds up the sides of the dish. Bake for 30-40 minutes or until just set and a bit wobbly. Dust liberally with icing sugar.
7. Cook's tip: Use croissants that are a couple of days old so the recipe holds together properly.