Method

• Preheat oven to 170ºc Butter a 23cm square baking dish
• Arrange the bottom half of the croissants in a layer on the bottom of the dish, overlapping them if they don’t quite fit
• Top with half the raspberries and chocolate
• Arrange the top half of the croissants on top and sprinkle with the rest of the raspberries and chocolate then sprinkle the zest all over the top
• Whisk together the eggs, sugar, flour, vanilla and cream
• Pour over the croissants evenly and allow to sit for at least 10 minutes to soak through until all the liquid had been soaked up by the croissants
• Bake for 35-45 minutes, keeping an eye on how much it is browning towards the end (cover it with foil if it begins to brown too early)
• Test the custard is fully set by inserting a knife
• Give the pudding a gentle push to see if any uncooked custard comes through
• When it is fully set, remove from the oven, cut into pieces in the dish, dust with icing sugar and serve at the table with yoghurt (or whipped cream if you are feeling very naughty) and more fresh raspberries
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