Delamere Diary

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What you need
  • 4 croissants
  • 100g quality plain chocolate
  • 375ml (3/4pt) milk (Channel Island or sterilised)
  • 4 tbsp dark rum or brandy
  • 100g caster sugar
  • 75g butter
  • Pinch of cinnamon
  • 3 medium eggs
  • Icing sugar
What you do
  1. Preheat the oven to 180°C.
  2. Cut the croissants into thin strips and scatter in a 2 pint ovenproof dish.
  3. Place chocolate, rum, butter, cinnamon and milk over the heat to melt.
  4. Whisk the egg and pour in the chocolate mixture.
  5. Pour over the croissants and leave for 10 minutes.
  6. Cook for 30 - 35 minutes.