White Chocolate, Whisky And Croissant Butter Pudding

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White Chocolate, Whisky And Croissant Butter Pudding Ingredients

500 ml Milk	25 g Sultanas; (25 to 50)
500 ml Double cream	25 g Butter; melted
1 Vanilla pod	175 g Good quality white
3 Whole eggs	3 tb Whisky
5 Egg yolks	75 g Apricot jam; slightly melted
200 g Caster sugar	Icing sugar to dust
6 Croissants

Instructions for White Chocolate, Whisky And Croissant Butter Pudding

Pre-heat the oven to 180c/350f/Gas 4. 1 Pour the milk and cream into a pan, add the vanilla pod and slowly bring to the boil. Put the eggs, yolks and sugar together in a bowl and mix well. 2 While the cream is heating, slice the croissants and place in an ovenproof dish, about 30 x 23 x 5cms, slightly overlapping the pieces. Sprinkle with sultanas and pour over the butter. 3 Once the cream has boiled, take it off the heat. Add the chocolate and stir well, then pour onto the egg mixture, stirring continuously. Set on one side to allow the chocolate to melt, stirring occasionally. 4 Stir the whisky into the cream mix and, using a sieve, strain the cream mix over the croissants, cover with a piece of foil and bake in the oven for 40 - 50 minutes or until almost set. 5 Place the apricot jam in a pan with 1 tbsp water and boil, stirring. Remove from the oven, coat the top of the pudding with the jam, and dust with icing sugar. 6 Caramelise the topping using a very hot grill or, if you have one, a blow torch. This is best served at room temperature, with a spoonful of good ice-cream. Recipe by: Food & Drink Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #5 by Alan Hewitt on Jan 26, 1999

Main Ingredient: ChocolateCuisine: Uncategorized

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