Raspberry and Chocolate Croissant Pudding

When I decided to have the family over for Easter lunch I had already planned on using a frozen apple pie as dessert.  Upon removing from the freezer I realised that it had been crushed and was not looking to great to serve up to the family.  This now posed the question - what are we going to do for dessert?  What ever it was going to be I knew that it had to be quick and easy to prepare as time was ticking and our guests would be arriving soon.

Opening our freezer lid (we have an awesome Haier 519L chest freezer - a little overkill but it well used in our household) I immediately saw some croissants and thought I know I can do something with these!  Then I remembered a croissant pudding that I made many moons ago which went down a treat.

While this pudding is very similar to a bread and butter pudding - using same technique but I have to admit replacing the bread with croissants added a texture and sweeter taste to the dish than that of bread.  The custard was light and velvety which soaked beautifully into the delicate french pastries.  This all coupled with a scattering of raspberries and melted chocolate pieces was, to be honest, heavenly.

Not to mention, even with frozen croissants, it was prepared in 15 minutes and ready to put in the oven when required.  The original recipe called for white chocolate but a substitution was made due to not having that ingredient in the house.  I also added vanilla bean paste to the custard mixture to give it a little more decadence.

Served warm with ice cream and thick dollop cream (yes I know drool) this pudding got the tick of approval from all of the family... my father-in-law ate two serves even after admitting that he doesn't like bread and butter pudding.  Thumbs up I say.

Raspberry and Chocolate Croissant Pudding

(Recipe adapted from Taste.com)

Serves: 6 - 8

6 croissants

20 grams butter

1/4 cup raspberry jam

100 grams milk chocolate baking chips

100 grams frozen raspberries

8 eggs, lightly whisked

1 1/2 cups milk

3/4 cup thickened cream
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla essence

1/2 cup caster sugar

Preheat oven to 160 degrees Celsius. 

Lightly grease an 8 cup capacity ovenproof dish.

Use a small serrated knife to split each croissant in half. Lightly spread the cut side of each croissant with a little butter. Spread the jam over the butter. Arrange the croissants, chocolate and raspberries in the prepared dish.

Whisk the egg, milk, cream, vanilla and sugar in a large jug until well combined. Pour the egg mixture evenly over the croissants. Set aside for 15 mins to soak.

Place the dish into a larger roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for 35-40 mins or until custard is just set. 

Set aside for 10 mins to cool slightly before serving.

(Click here for a printable version of this recipe)

Steamed Christmas Pudding

This steamed Christmas Pudding also seems to have become a tradition with everyone requesting it each year.  Even though we didn't host Christmas at home this year Vicky requested that this be our contribution to the celebration at their house.  I was only to happy to make it as it is quite easy although the cooking is the time consuming part of the process.

This is such a moist pudding - full of flavour and very morish.

Another recipe that I will not publish ProPoints for but will maybe look at next year modifying to lessen the blow!!  LOL!!

Steamed Christmas Pudding

Serves: 12 - 16

ProPoints: Danger Beware

1 kilogram Mixed Dried Fruit

2 cups fresh orange juice, no added sugar

1 teaspoon bircabonate of soda

1/2 cup brandy

400 grams unsalted butter, softened

2 cups soft brown sugar

6 large eggs

2 cups self raising flour, sifted

4 cups fresh breadcrumbs

1 tablespoon mixed spice

2 teaspoons ground ginger

1 teaspoon salt

Combine fruit, orange juice and bicarbonate of soda in a large saucepan and simmer for 3 - 4 minutes until liquid has almost evaporated and fruit is plump.  Remove from heat.

Add brandy, mix well and allow to cool.

Beat butter and sugar in a large bowl until light and fluffy.  Beat in eggs, one at a time, beating well after each addition.

Fold in remaining ingredients along with fruit.

Grease a 2 litre pudding steamer/dish with butter and line base with a circle of baking paper.  Spoon in mixture.  Pleat a piece of baking paper to cover top of pudding.  Secure with lid (if you have) or cover with 2 layers of oil, securing edges tightly with string.

Fill a large saucepan with water.  Place an upturned small plate or saucer in the bottom.  Put pudding on the saucer, ensuring thatwater comes halfway up the sides of the pudding bowl.  Cover with lid and bring to the boil.  Boil for 4 hours, adding more hot water as the level drops.

Gently invert pudding onto a plate.

To reheat place in microwave for 5 - 8 minutes. 

(Click here for a printable version of the recipe)