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Chocolate and marmalade croissant pudding

You'll need

560 gm butter croissants (about 4), halved horizontally 50 gm softened butter 80 gm dark chocolate (70% cocoa solids), coarsely chopped 400 ml milk 400 ml pouring cream 125 gm caster sugar 4 eggs 1 tsp vanilla bean paste   Marmalade 2 oranges, unpeeled, thinly sliced 1 lemon, unpeeled, thinly sliced 250 ml (1 cup) orange juice 700 gm white sugar


  • 01
  • For marmalade, combine orange, lemon, orange juice and 500ml water in a wide saucepan. Bring to the boil over medium-high heat, cook until fruit is tender (5-6 minutes), add sugar and stir to dissolve. Stir occasionally until thick (20-25 minutes), then set aside to cool.
  • 02
  • Preheat oven to 180C. Spread cut-sides of croissants with butter, then with marmalade. Layer croissants, cut-side up, in a buttered 3-litre baking dish, overlapping slightly. Scatter with chocolate.
  • 03
  • Whisk milk, cream, sugar, eggs and vanilla paste in a bowl to combine, pour over croissants, cover and refrigerate until croissants absorb milk mixture (30 minutes). Bake until custard sets and pudding is puffed and golden brown (30-35 minutes). Serve hot.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

This pudding is equally good served hot, warm or cold. Feel free to substitute your own marmalade recipe, or to use your favourite shop-bought version.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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