The Easiest Pudding: Warm Croissant with Ice Cream and Warm Chocolate Sauce

Even the most novel of cooks can make this delicious and oh so cheeky pud, so there are no excuses.  It is a glorified croissant really, but oh so de-lish.

 

 

 

 

Based on two puds:

 

2 all butter croissants

2 Scoops of vanilla ice cream

Whatever chocolate you have to hand (for this I used an aero bubble egg that my grandma insisted I went home with after a visit...hey, at least they've gone to use! Thanks nan!)

About 100ml single cream, but even milk will do as a substitute.

I also used a few vanilla pod seeds to the chocolate sauce, but I don't expect you to have one, mine only came from mum's cupboard.

Cut the croissant in half and warm in the oven on about 80 degrees

 

In a small pan, on a very gentle heat, warm the cream and chocolate together and keep stirring until a  sauce is formed.

 

Once the croissant is warmed through, scoop your ice cream into the croissant, and oodle the sauce over.

Gorgeous.

 

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