30 minutes
Croissant Butter Pudding

Croissant Butter Pudding with White Chocolate, Rum & Cherries

A bread and butter pudding made with croissants, and glace merello cherries coated in a smooth white chocolate and rum custard. Topped with apricot jam and flaked toasted almonds.

How it's doneDirections

Step 1

set the oven to 200C 400F or gas mark 6, grate the chocolate, slice the croissants place in an ovenproof dish

Step 2

chop the cherries sprinkle the cherries over the top
Melt the butter pour over the croissants

Step 3

heat the milk and cream in a pan till just below boiling point. Whisk the eggs,egg yolks and sugar to combine pour the cream into the eggs whisking all the time. Add the chocolate set a side mix occasionally till the chocolate has melted

Step 4

add the rum pour over the croissants over the croissants cover with foil cook for 20 mins

Step 5

while the pudding is cooking toast the almonds in a dry frying pan till golden browm

Step 6

remove the pudding from the oven heat the grill
melt the jam  coat the top of the pudding with jam

Step 7

Dust with icing sugar place under the grill caramelise the top sprinkle with almonds

Step 8

Serve with vanilla icecream

What you needIngredients

Servings 4
  • ovenproof dish
  • medium bowl
  • whisk
  • chopping board
  • medium pan
  • small bowl
  • large knife
  • sieve
  • frying pan
  • 175 ml milk
  • 175 ml double cream
  • 1/4 tsp vanilla essence
  • 2 egg yolks
  • 2 eggs
  • 75 grams caster sugar
  • 40 grams dried cherries
  • 15 grams butter
  • 85 grams white chocolate
  • 1 tbsp rum
  • 20 grams apricot jam
  • 10 grams flaked almonds
  • 10 grams icing sugar
  • ice cream to serve

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