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.
- 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
- 2 oranges, unpeeled, thinly sliced
- 1 lemon, unpeeled, thinly sliced
- 250 ml (1 cup) orange juice
- 700 gm white sugar
- 1For 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.
- 2Preheat 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.
- 3Whisk 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 .