| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 24 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 909 |
| Fat | 62g |
| Saturates | 40g |
| Protein | 13g |
| Carbs | 77g |
| Sugars | 40g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the milk, cream and 100g of chopped chocolate in a saucepan over a low heat and stir until melted.
2
In a medium bowl, whisk together the yolks, cinnamon and sugar. Gradually whisk in the warm milk mixture.
3
Halve the croissants widthways and arrange them in a 15 x 26cm heatproof dish.
4
Pour over the chocolate milk mixture and scatter over the remaining dark chocolate.
5
Prepare a barbecue to a medium heat.
6
Soak the cinnamon sticks in water for 20 minutes then drain.
7
Place the cinnamon sticks over the hot coals then place the pudding on the grid. Close the barbecue lid and allow to cook for 20 minutes or until just set.
8
Serve the pudding warm with fresh raspberries.
