Fudgy Chocolate Croissant Pudding

Method

1. Grease a 2.4 ltr (4¼pt) ovenproof pudding dish.
2. Preheat the oven to 180°C, 350º F, Gas Mark 4.
3. Cut each croissant into 3 pieces and arrange in the dish.
4. Place the chocolate in a saucepan with the milk, cream and nutmeg and heat gently until the chocolate has melted.
5. In a large bowl whisk together the egg yolks and the condensed milk, and then gradually beat in the hot chocolate cream.
6. Pour the mixture over the croissants, and then press them down into the mixture and leave to stand for 1 hour.
7. Place the dish in a deep roasting tin and fill the tin with boiling water two-thirds up the side of the dish.
8. Bake for about 30 minutes or until just set & a bit wobbly.
9. Dust liberally with icing sugar.