Guest chefs
Honey, cocoa and raspberry croissant pudding
About
Bread and butter pudding is the ultimate comfort food.
Replacing the bread with the buttery flaky croissant and the butter with the rich flavour of the honey and cocoa mix takes this simple but delicious dessert to a different level.
The addition of raspberries adds a slight tangy note to it and balances out the whole dish.
Hermine, Semi-finalist of The Great British Bake Off 2020
Ingredients
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Method
- 1
Preheat the oven to 180C fan/gas 4/350F.
- 2
Place the spreadable honey and cocoa into a bowl and mix together to create a spreadable consistency.
- 3
Slice the croissants in half lengthwise and spread about 1 tbsp of the honey and cocoa mixture on one half. Place the 2 halves together and cut into 6 pieces.
- 4
Place them onto a baking dish and sprinkle over the raspberries and the nuts.
- 5
Whisk the eggs, cream, milk, vanilla paste or essence, salt and sugar.
- 6
Pour the mixture evenly over the croissant pieces. Allow to soak for 20 minutes.
- 7
Cover the dish with some foil and bake for 20 minutes at 180C fan/gas 4/350F.
- 8
Remove the foil and bake for another 10 minutes. Enjoy warm.
