Sweet & slow

These slow cooker desserts are worth the wait

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CHOCOLATE, HAZELNUT & RASPBERRY BREAD & BUTTER PUDDING

SERVES 6

PREP 25 MINS COOK 3 HOURS

• 8 medium croissants

• 1/3 cup hazelnut spread, plus extra, warmed to serve

• 125g punnet raspberries, plus extra to serve

• 100g dark chocolate, chopped

• 5 eggs, lightly beaten

• 1/3 cup caster sugar

• 2 cups milk

• 300ml pure cream

• 2 tsp vanilla extract

• toasted hazelnuts, to serve

1 Grease the removable bowl of a 5 to 6-litre capacity slow cooker.

2 Split croissants in half horizontally. Spread each half with 2 tsp hazelnut spread. Arrange croissant bases, cut-side up, slightly overlapping, in prepared bowl. Scatter with half the raspberries and half the chocolate. Repeat layering with croissant tops, cut-side down, and remaining raspberries and chocolate.

3 In a large jug, whisk eggs, sugar, milk, cream and vanilla. Pour over croissants. Cover slow cooker with tea towel-lined lid.

4 Cook on High about 21/2 hours. Place lid at a right angle on top of bowl. Cook a further 30 mins until custard has set. Stand 5 mins.

5 Serve pudding scattered with extra raspberries and hazelnuts. Drizzled with warmed hazelnut spread.