Chocolate croissant and plum pudding

1. Preheat oven to moderately slow, 160°C.
   
   
2. In a medium saucepan, combine cream, milk, sugar and vanilla. Bring almost to boiling point, stirring occasionally. Whisk eggs in a large, heatproof jug. Gradually pour hot cream mixture into eggs, whisking constantly.
   
   
3. Layer croissants and plums in a shallow, 8-cup ovenproof dish. Tuck chocolate pieces in and around ingredients in dish. Pour custard over croissants. Set aside 10 minutes to soak.
   
   
4. Place dish in a large baking pan. Pour enough boiling water into the pan to come halfway up the sides of the dish.
   
   
5. Bake 1 hour, until pudding just sets. Set aside 5 minutes before serving.

• Use fresh, ripe plums, when in season.
  
• For a variation, use frozen raspberries and chopped white chocolate.