Name: Marmalade croissant puddings
Yield: 4
Ingredients: 4 plain croissants, halved; 50 gm softened butter; For spreading: marmalade or jam of your choice; 300 ml pouring cream; 100 ml milk; Scraped seeds of 1 vanilla bean; Finely grated rind of 1 orange; 3 eggs; 1 egg yolk; 90 gm caster sugar; To serve: pure icing sugar, for dusting and vanilla ice-cream (optional)

Ingredients

4 plain croissants, halved

50 gm softened butter

For spreading: marmalade or jam of your choice

300 ml pouring cream

100 ml milk

Scraped seeds of 1 vanilla bean

Finely grated rind of 1 orange

3 eggs

1 egg yolk

90 gm caster sugar

To serve: pure icing sugar, for dusting and vanilla ice-cream (optional)

Method

1.Preheat oven to 170C and preheat grill to high. Place croissants cut-side up on a baking tray and grill until toasted (1-2 minutes). Cool slightly, then spread with butter and a little jam.

2.Bring cream, milk, vanilla seeds and orange rind to the simmer over medium-high heat. Whisk eggs, yolk and sugar in a bowl to combine, then pour into cream mixture and whisk until thickened. Remove from heat.

3.Coarsely tear croissants into large pieces and arrange in 4 buttered and sugared 400ml ramekins. Pour cream mixture into ramekins, stand for 5 minutes to soak, then bake until set and golden (10-15 minutes). Serve hot, dusted with icing sugar and with vanilla ice-cream.

Styling by Emma Knowles

Styling by Alice Storey