Sunday, 14 February 2010


Recently I got another suggestion for a great sounding dessert from Angelcel. So, off I trotted to my local supermarket to get all the ingredients for this recipe. It's a recipe by another British great: Nigella Lawson and is officially called Caramel Croissant Pudding. I might have to rename it into Yummy Rummy Pudding!

2 stale croissants
100 gr (1/2 cup) caster sugar
1 packet of vanilla sugar
30 ml (2 tablespoons) water
125 ml (1/2 cup) double cream
125 ml (1/2 cup) full-fat milk
30 ml (2 tablespoons) rum (or bourbon)
2 eggs, beaten

2 small baking dishes
Pre-heat oven at 180 Celsius or 350 Fahrenheit or gas 4

1. Tear croissants into pieces and put in baking dishes.
2. Put sugar and water in a sauce pan. Swirl around to dissolve sugar, then put over medium to high heat.
3. Caramelize sugar/water mixture by letting it bubble away, without stirring, until it turns a deep amber colour. This will take between 3-5 minutes. Keep looking, but don't be too timid!
4. Turn heat down and add the cream -ignoring the spluttering- and, whisking away, the milk and bourbon. Any solid toffee forming will dissolve easily if you keep whisking away over a low heat. Take off the heat and while still whisking, add the beaten eggs.
5. Pour the rum-custard mix over the croissants and leave to steep for about ten minutes if croissants are very stale.
6. Place in the oven for 20 minutes.
7. Serve hot with a little cream.

Well, it's not finished yet, but that has more to do with the fact that one portion nearly equals an entire meal! But it is truly yummy. And definitely one to make again: easy and quick and yummmmmmmmm!


Any weighty (and not so weighty) comments are welcome!