Ingredients

Serves 6

• 20g soft butter, for lining the dish
• 8 croissants, cut in half lengthways
• 100g softened butter
• 50g dark chocolate chunks
• 50g pistachio nuts, crushed
• 2 whole eggs
• 60g icing sugar
• 2 tbsp vanilla extract
• 200ml baileys
• 400ml single cream
• 4 tbsp light brown sugar

For the custard:

• 6 egg yolks
• 100g icing sugar
• 300ml baileys
• 200ml single cream
• 3 vanilla pods

Method

1. Preheat the oven to 185c, line a non-stick baking dish with softened butter.
2. Spread the 100g of butter on the halved croissants and begin lining them across the baking dish. As you layer, add some chocolate chips and pistachio nuts in between each croissant, until the whole dish is full and nothing else is left.
3. In a separate bowl, whisk the eggs, icing sugar, vanilla extract, baileys and single cream until smooth and pour this into the dish, allowing it to be absorbed. Rest the dish for 15 minutes
4. While this is happening, make the custard, warm the baileys and cream to about 80c in a pot over a medium heat. In a separate bowl, mix the egg yolks, icing sugar and seeds from the vanilla pods.
5. Once the cream is warmed add it to the egg mix and stir to dissolve the sugar, return it to the heat and cook for a few minutes over a high heat until it coats the back of a spoon. You have to stir it constantly. Place in a bowl and cover with some parchment paper, chill in the fridge
6. Next, back to the pudding, sprinkle the sugar across the top and bake at 185c for 45mins until it has risen, wobbles and turned golden brown.
7. Allow it to rest for 15 minutes before serving with the chilled baileys custard.