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Lemon Croissant Pudding

My favourite Easter show recipe. Again this is a seasonal recipe I don’t get out to play except in the time around Easter or I would just make this all the time. Yes, making your own lemon curd sounds like a faff but it really isn’t. However you could skip that bit and use a jar if you want, or just use this lemon curd recipe and skip the pudding!
As a variation you can nestle mini eggs into the pudding when it comes out of the oven and let the insides soften in the heat while the outsides stay crisp – yum

Lemon Curd
2 lemons
2 eggs
1 egg yolk
70g (2 ½ oz) caster sugar
25g (1 oz) chilled butter, cut into pieces

Croissant pudding
1 lemon
2 eggs
175ml (6 fl oz) single cream
70g (2 ½ oz) caster sugar
85g (3 oz) white chocolate
225g (8 oz) croissants (cut into ½” pieces and toasted)
Icing sugar

1. Preheat oven to gas mark 4 or 180c / 350F

2. To toast croissant pieces. Arrange on baking sheet and bake for 10 – 12 minutes or until crisp and golden. Cool.

3. For lemon curd …
Finely zest lemons and measure 1 tbsp zest .
Juice lemons with Juicer to measure 60 ml. Whisk eggs, yolk, sugar, butter and lemon juice and zest in heatproof bowl.
Microwave on HIGH for 1 minute; whisk. Microwave on HIGH for further 2 minutes, whisking after every 30 seconds or until slightly thickened.
Cover with cling film; refrigerate until ready to use.

For pudding …
4. Zest lemon and measure 2 tsp. Juice lemon and measure 2 tbsp and set aside.
Whisk cream, eggs, sugar, lemon zest and juice together.

5. Add toasted croissant pieces to bowl and gently stir to coat (croissant pieces will absorb milk mixture).
Place half of the croissant mixture into the round covered baker.
Grate white chocolate over croissants .Spoon lemon curd over chocolate. Top with remaining croissant mixture.

6. Bake for 30 – 35 minutes or until golden brown. Remove from oven; cool for 8 minutes. Sprinkle with icing sugar and serve.