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£2.15/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Pour the chocolate milk and cream into a saucepan, then add the orange zest. Bring the mixture to just below a boil over a low heat, then set aside for 10 minutes to infuse.
Generously butter a large shallow ovenproof casserole (about 26cm diameter) and scatter in the croissant chunks.
In a large bowl, whisk together the whole eggs, the yolks and sugar. Pass the chocolate mixture through a sieve into the eggs, then gently whisk together. Pour the mixture over the croissants and leave to rest for 10 minutes, pushing some of the croissant pieces into the liquid occasionally. Preheat the oven to 180ºC, gas mark 4.
Bake the pudding for 25-30 minutes, or until the custard is just set in the middle, with a slight wobble when shaken and golden on top. Remove from the oven and leave to rest for 5-10 minutes, then serve with an extra drizzle of cream.
Typical values per serving when made using specific products in recipe
Energy | 2,473kJ/ 591kcals |
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Fat | 30g |
Saturated Fat | 15g |
Carbohydrates | 64g |
Sugars | 35g |
Fibre | 1.4g |
Protein | 16g |
Salt | 0.9g |
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