Sticky croissant & banana pudding

2017-09-25 -

SERVES 2- 4

The danger with this pudding is it’s just too easy to make!

2 croissants

2 bananas, thickly sliced

1 tsp cinnamon

½ tsp cardamom

250ml cream

½ cup brown sugar

½ tsp vanilla extract

¼ cup hazelnuts, toasted

and roughly chopped 40g dark chocolate, roughly

chopped (optional)

Ice cream and cream, to serve

1 Preheat oven to 180°C. Butter a small ovenproof dish.

2 Tear the croissants into bite-sized pieces, then toss with the banana and spices. Add to the ovenproof dish.

3 Heat the cream and brown sugar in a small saucepan until just coming to the boil. Stir until the sugar dissolves, then add the vanilla.

4 Pour over the banana and croissants, pressing down to ensure maximum soakage. Top with the hazelnuts and chopped chocolate.

5 Bake for 30 minutes until firm and golden on top.

6 Serve warm with ice cream and cream.