Cadbury Bread and Butter Pudding with a Difference

Ingredients

· 2-3 croissants

· 75 g (3 rows) Cadbury Dark Cooking Chocolate

· 200 ml light sour cream

· 2 eggs

· 3 tablespoons sugar

· 1½ cups milk

· Cadbury Drinking Chocolate

Method

Preheat the oven to 180°C. Cut a slit at one end of each croissant and insert a row of chocolate into the centre. Place the croissants so that they fit snuggly into a greased casserole dish.

Beat the sour cream, eggs and sugar together until smooth. Add the milk and mix well. Pour over the croissants.

Place the casserole dish into a baking dish. Half-fill the baking dish with boiling water. Bake for 40 minutes or until the custard is set. Stand for 10 minutes before serving.

Dust with drinking chocolate to serve. For easy cutting or grating, have Cadbury Chocolate at room temperature. If this is not possible, then warm it in the microwave on Medium (50% power) for 15-second bursts.

Note: Chocolate past its "use by" date may take on a whitish bloom which is harmless but spoils the appearance. If stored correctly, most chocolate will keep well for up to a year.