|Prep time||15 minutes|
|Cook time||24 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the milk, cream and 100g of chopped chocolate in a saucepan over a low heat and stir until melted.
In a medium bowl, whisk together the yolks, cinnamon and sugar. Gradually whisk in the warm milk mixture.
Halve the croissants widthways and arrange them in a 15 x 26cm heatproof dish.
Pour over the chocolate milk mixture and scatter over the remaining dark chocolate.
Prepare a barbecue to a medium heat.
Soak the cinnamon sticks in water for 20 minutes then drain.
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.
Serve the pudding warm with fresh raspberries.