Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  500      milliliters  milk
  500      milliliters  double cream
  1                     vanilla pod
  3              whole  eggs
  5                     egg yolks
  200            grams  caster sugar
  6                     croissants
  25             grams  sultanas -- (25 to 50)
  25             grams  butter -- melted
  175            grams  good quality white chocolate -- grated
  3        tablespoons  whisky
  75             grams  apricot jam -- slightly melted
                        icing sugar to dust

Preparation:

Pre-heat the oven to 180c/350f/Gas 4. 1 Pour the milk and cream into a pan, add the vanilla pod and slowly bring to the boil. Put the eggs, yolks and sugar together in a bowl and mix well. 2 While the cream is heating, slice the croissants and place in an ovenproof dish, about 30 x 23 x 5cms, slightly overlapping the pieces. Sprinkle with sultanas and pour over the butter. 3 Once the cream has boiled, take it off the heat. Add the chocolate and stir well, then pour onto the egg mixture, stirring continuously. Set on one side to allow the chocolate to melt, stirring occasionally. 4 Stir the whisky into the cream mix and, using a sieve, strain the cream mix over the croissants, cover with a piece of foil and bake in the oven for 40 - 50 minutes or until almost set. 5 Place the apricot jam in a pan with 1 tbsp water and boil, stirring. Remove from the oven, coat the top of the pudding with the jam, and dust with icing sugar. 6 Caramelize the topping using a very hot grill or, if you have one, a blow torch. This is best served at room temperature, with a spoonful of good ice-cream.

Nutritional Information:

2560 Calories (kcal); 148g Total Fat; (51% calories from fat); 76g Protein; 232g Carbohydrate; 1978mg Cholesterol; 3236mg Sodium