Chocolate
Bread and Butter Pudding

4 Croissants

100g (4oz) quality plain chocolate

375ml (3/4pt) milk

4 tabsp dark rum or brandy ( optional)

100g (4oz) caster sugar

75g (3oz)butter

pinch cinnamon

3 medium eggs

Icing sugar


Method

* Preheat the oven to 180oC Gas 4 fan 160

* Cut the croissants into thin strips and scatter in a 2pt pudding dish .

* Place chocolate, rum, butter, cinnamon and milk heat to melt,

* Whisk the egg and pour in the chocolate mixture.

* Pour over the croissants and leave for 10 minutes.

Cook for 30 - 35 minutes.