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Chocolate and marmalade croissant pudding

Australian Gourmet Traveller recipe for chocolate and marmalade croissant pudding.

By Rodney Dunn
  • 25 mins preparation
  • 1 hr cooking plus cooling, standing
  • Serves 8
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Chocolate and marmalade croissant pudding
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


  • 1
    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.
  • 2
    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.
  • 3
    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 .

  • Author: Rodney Dunn