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Follow the steps to create this scrummy White Chocolate, Whisky and Croisssant Butter Pudding. To print, click the print icon at the bottom of this page to use a printer-friendly version. Ingredients 500 ml (18 floz) Milk
500 ml (18 floz) Double Cream
1 Vanilla Pod
3 Whole Eggs
5 Egg Yolks
200g (7 oz) Caster Sugar
3 Large Croissants
25g (1 oz) Sultanas
25g (1 oz) Butter, melted
175g (6 oz) Good quality white chocolate, grated
3 Tablespoons Whisky
55g Apricot Jam, slightly melted
Icing Sugar Method Pre-heat the oven to 200C (400F) Gas Mark 6. Pour the milk and cream into a pan, add the vanilla pod, and gradually bring to the boil. - 听Place the eggs, egg yolks and sugar together in a bowl and mix well.
- 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.
- Once the cream has boiled, take it off the heat. Add the egg mixture and chocolate and stir well. Set on one side to allow the chocolate to melt, stirring occasionally.
- Add the whisky to the cream mixture. Next, using a sieve, strain the cream over the croissants, cover with foil and bake in the oven for 15-20 minutes or until almost set.
- 听Remove from the oven, coat the top with the jam, and dust with icing sugar. Caramelize the topping using a very hot grill or, if you have one, a blow torch, This is best served at room temperature, with a spoonful of good ice-cream.
Tip from James The reason whole eggs are combined with egg yolks is that although the whites make the mixture tough, they are actually needed to make it set. The extra egg yolks make the mixture more smooth and creamy. Please note that over-cooking the dish can make the custard curdle. Thanks! |
