Whisky and marmalade croissant pudding with coconut cream
( SERVES 6 )
Photo by Tam West
This is basically a bread and butter pudding baked in a cake tin. It also reheats well.
This recipe is part of Ray's mid-winter three-course dinner for six.
|6 large||Croissants, sliced in half lengthways|
|100 g||Butter, softened|
|½ cup||Raisins, jumbo medley|
|4||Dried figs, sliced 1cm thick (Ray used Turkish ones)|
|2||Bananas, sliced 1cm thick|
|½ cup||Brown sugar|
|1 tsp||Pure vanilla extract|
|4 Tbsp||Whisky, alternatively use rum or brandy|
|¾ cup||Marmalade, melted over low heat when needed|
|400 ml||Thick coconut cream|
- Heat the oven to 180C.
- Butter the bottom of a 21cm diameter cake tin and line with baking paper — don’t use a springform tin as it may leak.
- Spread the butter over the insides of the croissants.
- Put the raisins, figs and banana slices into a bowl and mix.
- Make a layer of half the croissants, butter side down, in the bottom of the tin.
- Sprinkle the raisin mix evenly over the croissants.
- Place the remaining croissants, butter side down, evenly on top.
- Mix the eggs, milk, sugar and vanilla in a bowl and pour evenly over the contents of the cake tin. Press down firmly with the palm of your hand so the milk mixture is soaked up by the croissants and the top is flat. Let stand for 5 minutes.
- Place in the oven and bake for 50 minutes or until puffed up and well set. Make sure it is cooked in the middle — push down on it to test it, no liquid egg mixture should come out.
- Remove from the oven and let stand 5 minutes then run a small knife around the sides and turn out on to a serving plate. Peel off the paper. Spoon the whisky over the top and brush with the melted marmalade. Serve in wedges with coconut cream.