4.8 from 90 votes
Golden Syrup & Clotted Cream Croissant Pudding
Golden Syrup & Clotted Cream Croissant Pudding features chunks of croissant soaked in a custard of eggs, milk, and vanilla, with golden syrup and clotted cream gently heated and folded in. The pudding is baked until custardy and golden. The result is a rich, tender baked dessert with soft croissant pieces infused with a creamy, sweet custard and a buttery finish enhanced by clotted cream.
Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
Servings:
4
Course:
Dessert
Cuisine:
British
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!
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