Croissant butter pudding

Croissant butter pudding

By
From
Desserts
Serves
4

I don’t really like the term ‘trademark dish’ , but this is probably the recipe I owe most of my career to. It was the dish that got me noticed at Antony Worrall Thompson’s restaurant where it was invented out of necessity – instead of ordering three dozen croissants, 33 dozen were delivered. As a 17-year-old pastry chef, I had to find a way to use them up. It’s also the dish that got me spotted in television and led to my first head-chef job when I was 21. The secret is not to over-cook the pudding. It should be quite liquid in the centre because it uses whole eggs and extra egg yolks. It must be made on the day – never place it in the fridge, otherwise it will have to be sliced rather than spooned.

Ingredients

Quantity Ingredient
500ml milk
500ml double cream
1 vanilla pod
3 whole eggs
6 egg yolks
200g caster sugar
6 large croissants
25g sultanas
25g butter, melted
175g white chocolate, cut into shards
75ml whisky
icing sugar, for dusting

Method

  1. Pre-heat the oven to 180°C.
  2. Pour the milk and cream into a pan, add the vanilla pod, and gradually bring to the boil.
  3. Place the eggs, egg yolks and sugar in a food mixer bowl and mix gently using the whisk attachment on a low setting.
  4. While the cream is heating, slice the croissants and place in an ovenproof dish, slightly overlapping the pieces. Sprinkle with sultanas and pour over the butter.
  5. Once the cream has boiled, take it off the heat. Add the egg mixture and chocolate and stir well. Place to one side off the heat to allow the chocolate to melt, stirring occasionally.
  6. Add the whisky to the cream mixture. Using a sieve, strain the cream over the croissants and bake in the oven for 20–25 minutes or until almost set.
  7. Remove from the oven and dust with icing sugar. Caramelize the topping using a very hot grill or, if you have one, a blowtorch. This is best served at room temperature, with a spoonful of ice cream.
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