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Croissant pudding By Hellan Bach of Herpuniverse.com/forum Croissant pudding Serves 6-8 , ready in 45 mins. Ingredients Butter, for greasing 6 croissants, sliced into 4 pieces 1 tsp mixed spice 150g (5 1/2 oz) sultanas 10 glace cherries, sliced 300ml (1/2 pint) double cream 500ml (18 fl oz) milk 1 vanilla pod, split,seeds scraped out 5 egg yolks 75g (3oz) soft brown sugar icing sugar, to dust Method Preheat the oven to gas mark 1 /180c/160 (fan oven) Lightly butter a 1.2 litre (2 pint) ovenproof dish. Arrange a layer of croissant pieces in the base of the buttered dish, sprinkle over a little of the mixed spice, a third of the sultanas and a third of the cherry slices. Repeat the layers until you have three os each ingredient. Gently warm the cream and milk with the seeds from the vanilla pod. Lightly whisk the egg yolks and soft brown sugar, then pour over the cream,whisking as you do so. Pour over the croissant pieces and bake for 30 mins. Dust with icing sugar and serve with vanilla ice cream or custard.

Contributed by hellan on December 7, 2008, at 10:40 AM UTC.

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