It’s January.

We’re in Lockdown #3.

If you are being worthy, abstentious and temperate, good luck to you!

For the rest of us, it’s time for an utterly zingy, indulgent alternative to a bread and butter pudding that is so easy to whip up.

Marmalade Croissant, Chocolate and Butter Pudding* (*no butter)

Recipe by The Recs SCDCourse: Food

Servings

servings

Everyone loves Bread and Butter Pudding. But why not trade up with this ultra-tasty and yet so-simple pud?

Ingredients

4 croissants (or whatever fits your oven dish, scale up as per your dish’s proportions)
Orange Marmalade (we like shredded for texture)
200ml double cream
100ml full fat milk
3 egg yolks
50ml Cointreau (or another orange liqueur like Grand Marnier, (or, at a push, if you need to drain the back of your cupboard Orange Curaçao or Triple Sec)
3 tbsp golden caster sugar (really you can use any sugar, but it’s good to have chunky grains) – plus some for sprinkling
75g dark chocolate, chopped into small chunks (the bitterness of dark choccie cuts through the sweetness of the rest of the dish)

Directions

Butter an ovenproof dish – don’t worry about “over buttering” – go heavy
Preheat the oven to 170°C/fan150°C/gas 3 – we cook this slow because we have a wonky oven. Better under than burnt is our affirmation
In a bowl, beat the sugar and egg yolks until the sugar is completely mixed in (the mix should look quite pale)
Cut each croissant in half and ‘butter’ each side with marmalade – more on the inside than the outer of the croissant as it will hold more naturally. Lay the marmaladed croissants, overlapping, across your ovenproof dish.
Sprinkle the chocolate liberally across the croissants, tucking under the surface where you fancy – you want little pockets of choccie throughout the pudding
Heat the cream and the milk in a pan under a low-medium heat – slowly stirring all the time to go give you something to do – get it to the point where it’s got bubbles coming up but it isn’t actually boiling.
Take it off the heat and pour over the sugar/egg mix, keep stirring as you pour it in. Then slowly fold in the Cointreau (or whatever alcohol you are using)
Pour this mixture over the croissants, mostly covering the croissants – you want some croissants poking out so the pud has a varied texture
Sprinkle some extra golden caster sugar over the top of the dish – in the oven, this top sugar will crisp up and add extra crunch to the dish
Cook in the oven for roughly 25mins – although maybe check 20 mins in – the dish should look golden and oozy bubbling.