Butter croissant pudding with mint chocolate custard

A delicious chocolatey pudding made with After Eight, the nation's favourite after dinner mint.

• Preparation: 10 mins
• Cooking: 25 mins
• Serves: 4

What you need:

• 3 reduced fat butter croissants
• 8 After Eight mints, roughly chopped
• 250ml semi skimmed milk
• 150ml half fat thick cream
• 2 medium eggs
• 1/2 tsp vanilla bean extract
• 2 tsp golden caster sugar, for the top

To serve:

•  1tbsp icing sugar for dusting

What you do:

1. Preheat the oven to 160°C, 325°F, Gas Mark 3. Grease a 20 cm (approximately 1 litre) baking dish.
2. Slice the croissants thickly and arrange the slices in the dish, scattered with the After Eight mints. In a large jug, beat the milk, cream, eggs and vanilla. Slowly pour the mixture over the croissants and sprinkle with sugar.
3. Place the dish in a deep roasting pan and pour enough boiling water to come half way up the sides. Bake for 25 - 30 minutes until the custard is softly set (has a slight wobble) and the top is puffy and golden. Dust with icing sugar and serve warm.

Cook's tip:

This is fabulous when made with slices of Panettone instead of croissant. You can prepare it a little in advance and keep in the fridge until ready to bake.

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