Chocolate and marmalade croissant pudding

Chocolate_and_marmalade_croissant_pudding.jpg

I always like to keep a stock of ingredients that allow to make a dinner for unexpected guests which is quick and uncomplicated but still has that ‘wow’ factor. I have a habit of regularly looking through my recipes (this one is from Gourmet Traveller magazine) and stocking up on items that I see that will be useful.  For example, I always keep croissants in the freezer; I haave a good stock of dark chocolate, some long life cream, passata, tinned tomatoes, olives and so the list goes on. This is one of those sweet dishes that is quick and easy to put together and it can be in the oven while you are eating your main course, I prefer to use croissants in bread and butter type puddings and this dish really highlights exactly how good they are. It tastes wonderful hot and cold, or just warm and instead of making your own marmalade, as in this recipe, you can always use store bought marmalade of your choice. I like this one because the orange and lemon marmalade gives a sensational edge to the richness of the chocolate.

 

Chocolate and marmalade croissant pudding

560g butter croissants (about 4), halved horizontally

50g softened butter

80g dark chocolate (70% cocoa solids), coarsely chopped

400 ml milk

400 ml pouring cream

125g caster sugar

4 eggs

1 teaspoon vanilla bean paste

Marmalade

2 oranges, unpeeled, thinly sliced

1 lemon, unpeeled, thinly sliced

250 ml orange juice

700g white sugar


For marmalade, combine orange, lemon, orange juice and 500ml water in a wide saucepan. Bring to the boil over medium-high heat, cook until fruit is tender (5-6 minutes), add sugar and stir to dissolve. Stir occasionally until thick (20-25 minutes), then set aside to cool.

Preheat oven to 180C. Spread cut-sides of croissants with butter, then with marmalade. Layer croissants, cut-side up, in a buttered 3-litre baking dish, overlapping slightly. Scatter with chocolate.

Whisk milk, cream, sugar, eggs and vanilla paste in a bowl to combine, pour over croissants, cover and refrigerate until croissants absorb milk mixture (30 minutes). Bake until custard sets and pudding is puffed and golden brown (30-35 minutes). Serve hot.

0 Comments

Leave a reply

Your email address will not be published. Required fields are marked *

*

©2019 Jen Smith / Site by SuperMinimal

Log in with your credentials

or    

Forgot your details?

Create Account