Chocolate and Raspberry Croissant Pudding

This isn’t the first time I’ve been published but this is by far the coolest thing I’ve been involved with.

Green and Black’s is a fantastic fair trade and organically produced chocolate brand, and my recipe for Chocolate and Raspberry Croissant Pudding has been chosen to be included in their new book.

Green and Black’s Organic: Ultimate Chocolate Recipes: The New Collection is released for sale (online) on 14th October.

A big thank you to Micah Carr-Hill, the brilliantly titled Head of Taste at Green and Black’s who edited the book, and his team who did such a great job making my simple pudding look so great, and for choosing to run the recipe in the first place.

This is the beautiful image of the recipe that made it into the book.

I love the way the raspberries are a little bit squished and oozing into the croissants.

As part of the PR for the release of the book, my recipe is also featured in the November issue of GoodHousekeeping Magazine in the UK.

Maart

I made this and it was indeed fantastic, but the extremely high calorific value makes me wary of repeating it any time soon. What if I substitute milk for half of the cream?

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antonyperring

Hi Maartin, thanks for taking the time to comment, and for trying the recipe.
I've used milk, reduced fat cream, even soy milk and rice milk in this recipe. As the recipe appears in the book it's definitely a "sometimes" food, but it's a pretty robust method and the croissants tend to soak up any excess liquid in milk and other substitutes.
The one thing I don't mess around too much with is the chocolate - that's the best bit!

David

That is very cool and well done. Its a fantastic recipe and looks and taste great...because I've had the pleasure of eating it...Yum.

Spencer @ Moo-Lolly-

Looks amazing! I'd love to chow down on a plate of that!