ingredients
serves 8
4 large croissants (preferably one-day old)
3/8 cup sweet butter, softened, plus extra to grease
1/3 cup Seedless white raisins
CUSTARD
1/2 pint whole milk
1/2 pint heavy cream
1 vanilla pod, split lengthways
6 medium egg yolks
1/2 cup golden superfine sugar
TO FINISH
Confectioner’s sugar, to dust
method
1. Slice the croissants thickly, then spread with the butter. Arrange the croissant slices, butter-side up and overlapping, in a buttered 3 pint shallow baking dish, scattering in the Seedless white raisins as you do so.
2. To make the custard, pour the milk and cream into a pan. Add the vanilla pod and put over a very low heat for about 5 minutes until the mixture is almost boiling and well flavoured with vanilla.
3. Meanwhile, in a large bowl, whisk together the egg yolks and superfine sugar until light and foamy. Strain the flavoured milk on to the egg mixture, whisking all the time. Pour the egg mixture evenly over the croissants.
4. Stand the dish in a bain-marie or large roasting tin and pour in enough boiling water to come halfway up the sides of the dish. Bake at 180°C (160°C fan oven) for 40 - 50 minutes until the custard is softly set and the top is crisp and golden.
5. Leave the pudding in the bain-marie to cool slightly. Serve warm, dusted with Confectioner’s sugar and accompanied by cream or creme fraiche.
