50 g (2 oz) butter
4 chocolate croissants
50 g (2 oz) caster sugar
4 teaspoon ground cinnamon
40 g (1/2 oz) pecan nuts, roughly crushed
300 ml (1/2 pint) milk
2 egg yolks + 2 eggs
1 teaspoon vanilla extract
sifted icing sugar, to decorate


1.Butter the inside of a 1.2 litre (2 pint) straight-sided heatproof dish with a little of the butter, checking first that it will fit into the slow cooker pot.
2.Slice the chocolate croissants thickly and spread 1 side of each slice with the remaining butter. Mix together the caster sugar and cinnamon.
3.Arrange the croissants in layers in the dish, sprinkling each layer with the spiced sugar and the pecans.
4.Whisk the milk, whole eggs, egg yolks and vanilla extract together in a mixing bowl. Pour into the dish and leave to soak for 15 minutes.
5.Meanwhile, preheat the slow cooker if necessary. Cover the top of the dish loosely with buttered foil and lower it into the slow cooker pot.
6. Pour boiling water into the pot to come halfway up the sides of the dish, cover with the lid and cook on low for 4-4½ hours or until the custard is set and the pudding well risen.
7.Lift the dish out of the slow cooker pot using a tea towel. Dust with sifted icing sugar.
8. Scoop into bowls and serve with cream, if liked.
9.FOR BREAD & BUTTER PUDDING, spread 40 g (1½ oz) butter over 4 thick slices of bread, cut into triangles and layer in the buttered dish with 3 tablespoons luxury mixed dried fruit and the caster sugar.
10.Pour the custard over the bread and continue as above.

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