Pudding
Custard
Cut the croissants into slices, and organise in an oven proof dish, chop the cherries and sprinkle over the top. Melt the butter an pour over the sliced croissants, Make the custard by heating the milk and cream till just below boiling point and beating the eggs and sugar together. Pour the hot milk and cream over the eggs beating all the time, add the grated white chocolate, rum and vanilla set aside to allow the chocolate to melt stir occasionally. When the chocolate has melted pour the custard over the pudding, cover with foil and bake for 20 minutes. While the dessert is cooking toast the almond slices and melt the apricot jam. Remove the pudding from the oven and sprinkle with almonds, glaze with jam. Sprinkle with icing sugar and place under a grill to caramelise the pudding
Bread and butter pudding originates from the UK. It is traditionally made of slices of buttered bread scattered with raisins and covered with an egg custard, seasoned with nutmeg or vanilla. Our bread and butter pudding is a modern take on the traditional, we have replaced the bread with sliced croissants, replaced the raisins with dried cherries, and we have flavoured our vanilla custard with white chocolate and rum. We have topped our pudding with sliced almonds and an apricot jam sugar glaze.
This recipe is simple to cook and makes a delicious dessert for spring autumn and winter. It would make an ideal sweet for a traditional English winter dinner party menu. This pudding can easily be adjusted with milk or dark chocolate instead of white chocolate and the dried fruit can be swapped for dates apricots or dried raspberries to name a few.
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