Food

COME IN FROM THE COLD AND WARM UP WITH THESE DELICIOUS DISHES

Blackberry & croissant bread & butter pudding 1 HOUR | SERVES 4

INGREDIENTS

225ml double cream 375ml whole milk 3 eggs 75g caster sugar ¾ tsp vanilla extract

4-5 croissants, halved horizontally

50g unsalted butter

4 tbsp blackberry jam

150g blackberries

1 tbsp demerara sugar

Single cream, to serve

METHOD

1 Heat the oven to 170C. Heat the double cream and whole milk in a pan until just below simmering. Briefly whisk the eggs, caster sugar and vanilla extract in a bowl to combine. Pour a little of the hot milk and cream onto the eggs and whisk well, then pour in the remaining 2 milk and cream, and whisk again. Spread the croissants’ bottom halves with the butter and jam, then put the tops back on. Put them, top-side up, into a deep baking dish so they fit fairly snugly. Pour over all of the custard and leave to soak for 10 minutes. Dot over all of the blackberries, sprinkle with the sugar and bake for 30 minutes until the custard has set and the top is crisp. Serve with the single cream.