Raspberry and Custard Croissant Puddings
Photography Aaron McLean.
I’ve made hundreds of bread and butter puddings over the years and I never tire of them! The tart raspberries mingle with the orange zest and spices to make another delicious version.
INGREDIENTS
4 large croissants
1¼ cups frozen raspberries
3 eggs
1 cup milk
1 cup cream
¼ teaspoon ground mixed spice
1 teaspoon vanilla extract
finely grated zest 1 orange
⅓ cup caster sugar
To serve
icing sugar for dusting
4 x 300ml ovenproof ramekins or baking dishes
METHOD
Preheat the oven to 160°C.
Rip the croissants into large pieces and place loosely in the ramekins with the raspberries.
Whisk all the remaining ingredients in a bowl.
Put the ramekins on a lipped baking tray. Pour ⅔ cup of the custard over the croissants in each ramekin then spoon over any that remains in the bowl. Leave to soak for 15 minutes.
Bake for about 25 minutes or until puffed and golden and the centres are set.
To serve: Dust with icing sugar to serve.
Cook’s tip: Raspberries and coconut go well together so for a quick accompaniment, stir ½ cup thick coconut cream with ¼ cup thick plain yoghurt.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.