Croissant Bread & Butter Pudding  - come along on Sunday to get the ingredients (Ad)

Croissant Bread & Butter Pudding

Get set for dark, chilly evenings and cosying up indoors. This is an indulgent treat made with croissants from Astons organic bakery and raw milk and cream from Hook & Son. Both are at the market every week. Recipe from Chef and Market Manager Neil Roster

8 Croissant (Chocolate ones if you're feeling indulgent) – sliced thickly
100 grams unsalted butter
8 egg yolks
175grms castor sugar – some sugar for dusting
1 vanilla pod or a few drops vanilla essence
300 mls full fat milk
300 mls double cream
50 grams of mixed dried fruit

Grease a pudding basin/dish with some of the butter.

Butter the Croissants.

Whisk the yolks and castor sugar together.

Bring the milk/double cream to the simmer and sieve into the egg mix whisking all the time.

Arrange the Croissant layers in a dish –dried fruit can be used between layers of the bread – the top layer should just be bread.

Pour the warm custard mix over the croissants and leave to soak for about 20 mins.

Pre heat the oven to 180c.

Place the pudding in a larger tray and ¾ filled with warm water – at this point you can cover the pudding with buttered tin foil.

Cook in the pre heated oven for 20/30 mins or until the pudding begins to set – you do not want it to firm – because we are using egg yolks the mix cooks like custard and only thickens.

When ready remove from the water bath.

Sprinkle the top with castor sugar and glaze under a grill or use a blowtorch to caramelize the sugar.

Serve with clotted cream and a dust of freshly groNovember 8, 2021u can use Panettone or traditional bread for the recipe .

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November 2, 2021