This Raspberry, Almond and Chocolate Pudding — essentially, a fancy bread and butter pudding — is a cinch to make, even after a long and tiring day.
4 pain au chocolate (chocolate pastries) or croissants
⅓ cup caster sugar
3 tablespoons water
3 eggs, beaten
1 teaspoon vanilla bean essence or paste
1 cup raspberries (frozen is fine)
⅓ cup slivered almonds
½ punnet raspberries to garnish
Thickened cream, ice cream or vanilla yoghurt to serve
Preheat oven to 180 degrees Celsius.
Tear pain au chocolate roughly and put into a loaf form.
Heat up a small saucepan and add water and sugar. Stir to combine.
Bring to the boil and then simmer on low-medium heat for around 5 minutes until the mixture caramelises and turns orange/brown.
Turn heat to low and add beaten eggs, milk and vanilla to saucepan. The toffee mixture will set at once because of the change in temperature so heat it up gently, avoiding scrambling the eggs, and whisking all the time to dissolve the toffee.
Pour over pain au chocolat and then sprinkle almonds and one cup raspberries on top. Leave to sit on kitchen bench for 10 minutes so that the pastry absorbs the custard mixture.