Golden Syrup & Clotted Cream Croissant Pudding
User Reviews
4.8
Golden Syrup & Clotted Cream Croissant Pudding
Description
This pudding starts with croissants torn into chunks, arranged in an ovenproof dish to catch the custard fully. The custard blends eggs, milk, and vanilla, while a mixture of golden syrup and clotted cream is warmed gently to combine the flavors before being mixed into the custard. The croissant pieces are soaked under the custard mixture to absorb moisture and flavor, resting at room temperature to ensure even soaking. Baking at 180°C allows the custard to set while lightly browning the top.
The final pudding has a tender, moist texture with a rich sweetness from the golden syrup and a subtle creaminess from the clotted cream. The croissants create a soft but slightly textured base that carries the custard well. Served warm, it offers a comforting dessert experience with delicate vanilla notes.
Ingredients
- 4 croissants sliced into chunks
- 4 tbsp golden syrup 60 mls
- 75 g clotted cream
- 350 ml milk semi skimmed
- 3 egg large
- 1 tsp vanilla extract or vanilla paste
Instructions
- Arrange the croissant slices cut side up in an oven proof dish.
- Whisk the eggs together and then whisk in the milk and vanilla paste.
- Put the golden syrup and clotted cream in a saucepan and heat through gently and stir until the cream has dissolved.
- Remove the pan from the heat and whisk in the egg mixture.
- Pour over the croissants slices and dunk them down under the mixture with a fork to ensure they are all coated.
- Leave to rest for 15 minutes at room temperature to absorb the custard.
- Preheat the oven to 180°C.
- Bake in the bottom of the oven for 30 minutes or until the custard has set and the pudding is golden.
- Serve with clotted cream for extra indulgence!
User Reviews
Overall Rating
4.8
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