Maybe the most sinfully delicious thing you can enjoy with your clothes on.
This pudding is amazing. Eating this croissant pudding with caramel gooey goodness is like giving yourself a proper bear hug. Which is hard to do. I have tried.
Making this did however give me pause for thought. Nigella is known for utter decadence, particularly in her puddings – she doesn’t scrimp on portions and if in doubt she tends to throw in just a touch more cream or butter. So, when I was making this and the recipe called for half cream/half milk and I plumped to just go with all cream, it made me think. Gosh, am I more of a glutton than Nigella? Then, when the recipe called for 2 croissants and I was tearing through my fourth croissant, I really had to stop and think. THEN when I thought that the pudding could do with a scattering of dark chocolate drops, it was confirmed. I AM GREEDIER THAN NIGELLA. Not to mention the fact that she says her recipe (sans the 2 extra croissant) will feed 2 greedy people as supper. Not pudding. Supper. And the two of us ate it as a pudding. After supper. Hey ho.
“I hate people who are not serious about meals. It’s so shallow of them” Oscar Wilde
Glutton or not, I defy anyone not to love this pudding and it couldn’t be easier to make.
If food is love, this pudding is Aphrodite.
I’ve adapted the recipe to feed 4 normal people as a pudding (yes yes I know, once you make it you will realise how greedy me and my friend were to eat it between the two of us)
I’ve changed the recipe a bit and also added the chocolate drops and the dusting of cinnamon sugar I added to the top. I didn’t mention that before? No I didn’t. I was worried you would pack me off to Glutton camp.
- 4 croissants
- 100 grams sugar
- 2 tablespoons water
- 250 ml double cream
- 2 tablespoons Kahlua, or bourbon (or rum) (optional)
- 2 large eggs (beaten)
- handful of dark chocolate drops, or 50g chopped dark chocolate (70%)
- 50g caster sugar mixed with 1 tablespoon of cinammon
- Preheat the oven to 180°C/gas mark 4/350ºF.
- Tear the croissants into pieces and put in an ovenproof dish which fits the torn croissants snuggly.
- Sprinkle on your dark chocolate drops.
- Now to make the caramel. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat. DONT stir - just swirl the pan otherwise the sugar will crystallise.
- To begin with it will look like this:
- Then it will look like this, and you will wonder how it will ever turn into caramel...oh ye of little faith.
- Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don't be too timid. Give the pan a little jiggle every now and then if bits of the pan look darker than other parts.
- It will then suddenly turn into this which is looking much more like caramel - but keep going.
- Then it will turn a darker amber and will almost be at the point where you are thinking, "Cripes! I've burnt it - but you haven't - it's meant to be a dark amber colour.
- Now you are ready to add the cream. Turn the heat down to low and add the cream - ignoring all spluttering - and, whisking away, the milk and Kahlua, if using.
- Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the eggs.
- Pour the caramel gooey custard over the croissants and leave to steep until you are ready to bake it. I left mine for several hours and it worked perfectly, although of course you can cook it straight away too!
- Try to resist the urge to grab a spoon and start digging in....
- Just before cooking, sprinkle on the cinnamon sugar to add an extra crunch.
- Place in the oven for 20 minutes and prepare to swoon.