Croissant, White Chocolate & Whisky Pudding

This is just a wonderful  pudding at any time of the year.  Let alone Burns Night or St Andrew’s Day.   Really this is just a very smart update on a bread and butter pudding although I suspect far more people will love this.

So why is the pudding suitable for a Scottish celebration?  The croissants are reminiscent of the “Auld Alliance” and are thrifty because you use them when they are one or two days old.  The sultanas are soaked in Whisky (need I say more?), and the custard is rich with cream and eggs and melted white chocolate  and what Scot doesn’t love sweet and rich puddings?  Then again don’t we all?


Ingredients (serves 6)

  • 25g sultanas
  • 75g whisky
  • 6 large, stale croissants
  • 50g butter
  • 500ml full fat milk
  • 500ml double cream
  • 150g white chocolate
  • 100g caster sugar
  • 4 whole eggs
  • 4 egg yolks
  • icing sugar to glaze

Croissants


Method

  1. Soak the sultanas in the whisky for at least 10 mins.
  2. Cut croissants into 1cm slices and put into baking dish.
  3. Melt the butter and pour it over the croissants.  Add the soaked sultanas, reserving the soaking liquid.
  4. Heat the milk, cream and chopped white chocolate over a low heat, stirring until the chocolate has melted.
  5. Remove from heat, and add the sugar.  Stir to dissolve.
  6. Allow to cool little before whisking in the eggs, egg yolks and reserved whisky.
  7. Pour 1/2 over the croissants.  Push down the croissants so they absorb some of the custard mix before pouring over the remainder.
  8. Leave for at least 10 mins (or cover and put in fridge until ready) before baking in oven at 140c for 45 mins or until custard has set.

Dust over some icing sugar (use blowtorch to caramelise if wished) and then serve with cream or Icecream.

NOTES

If you’d prefer not to use whisky use strong Earl Grey tea

For individual portions reduce cooking time to 25-30 mins

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