Sweet and fluffy, with bursts of freshness from the raspberries, this croissant pudding is a pure delight.
Ingredients
- 1 punnet of fresh raspberries (125g)
- 2 croissants, torn into chunks
- 1 carton of double cream (250ml)
- 250ml of milk
- 4 free range egg yolks
- 2 heaped tbsp (125g), golden brown sugar
Method
1. Set your oven to 150 degrees.
2. Beat the egg yolks and sugar together.
3. Warm the milk and add into into the egg yolks along with the cream and whisk.
4. Scatter the torn croissants evenly over the base of a baking dish then the raspberries.
5. Pour the custard mixture over the top and press the croissants down to make sure they are well soaked.
6. Place the dish into a snug fitting roasting tray to make a water bath this will prevent your eggs from scrambling and help the puddings lightness.
7. Boil a kettle and fill the tray two thirds to the top of the baking dish and put in the oven for 40 minutes, by which time the custard will have set and the top will be lightly crispy.
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