Juicy apricots and rich dark chocolate make these small versions of a classic bread and butter pudding the ultimate weekend treat.
5-7 fresh apricots, halved and cut into 1/2cm wedges
3 x #7 eggs (large)
1 cup milk
1 cup cream
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
½ teaspoon grated nutmeg
⅓ cup caster sugar
6 large croissants
½ cup dark chocolate baking bits
1 tablespoon raw sugar
Grease a 12 hole, ½ cup-capacity muffin tin and line each hole with baking paper.
Bring the paper 3cm up above the sides of the tins to contain the liquids, making sure there are no holes in the paper where the custard can leak out.
Preheat the oven to 170˚C fan bake.
Whisk the eggs in a large heatproof bowl. Put the milk, cream, vanilla, cinnamon, nutmeg and sugar in a saucepan and bring to just below the boil. Gradually whisk the hot mixture into the eggs then cool for 5 minutes.
Break the croissants into large pieces and add to the custard until well soaked but not totally falling apart.
Divide half of the croissant mixture between the tins and top with 2-3 wedges of apricot and a few chocolate bits. Top with the remaining croissants then more apricots wedges and chocolate. The tins will be very full at this point.
Put the remaining custard into a jug and carefully pour over the top of each one, letting it sink in before adding more. Sprinkle with the raw sugar.
Bake for about 25 minutes or until the cakes are puffed and golden and the custard is set in the centre. Best served just warm or at room temperature on the day of making. Makes 12.