WHITE CHOCOLATE & WHISKEY CROISSANT PUDDING

When I was 17 and straight out of technical college, I went to work for Antony Worrall Thompson at his famous London restaurant, 190 Queensgate. That same day the pastry chef left and I was promoted with zero training. Three dozen croissants were meant to have been ordered, but instead 33 dozen arrived and I had to find a way to use them. I developed this dish – and it was put on the menu!

Serves 6

50g (1¾oz) butter

6 large crossants, cut in 1cm slices 50g (1¾oz) sultanas, soaked in 75ml (2½fl oz) whiskey

400ml (14fl oz) full-fat milk 400ml (14fl oz) double cream 1tsp vanilla bean paste

300g (10½oz) white chocolate chips

4 eggs plus 5 extra egg yolks 100g (3½oz) caster sugar Icing sugar, for dusting

Melt the butter in a pan. Place the sliced croissants, slightly overlapping, in an ovenproof dish. Sprinkle the sultanas over, reserving the whiskey, then pour the melted butter over. Warm the milk, cream, vanilla paste and chocolate in a pan. Set aside to allow the chocolate to melt, stirring occasionally. Whisk the eggs, egg yolks and caster sugar in a large bowl. Pour the cream and chocolate mixture over the eggs, whisking, then add the reserved whiskey and whisk again. Preheat the oven to 140°C/fan 120°C/gas 1. Pour ¾ of the mixture over the croissants and leave for 10 minutes, then add remaining mix.

Slide the dish into the oven and bake for 45-50 minutes. Remove and dust with icing sugar, then use a kitchen blowtorch to turn the top a deep gold, or pop under a hot grill for 30 seconds.