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After Eight butter croissant pudding

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Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 35 minutes
Cooking time: 30 minutes
Ingredients (serves 4):

    3 reduced fat butter croissants
    8 After Eight mints, roughly chopped
    250ml semi skimmed milk
    150ml half fat thick cream
    2 medium eggs
    ¼ tsp vanilla bean extract
    2 tsp golden caster sugar, for the top

    To serve; 1tbsp icing sugar for dusting


1. Preheat the oven to 160°C, 325°F, Gas Mark 3. 2. Grease a 20 cm (approximately 1 litre) baking dish.
3. Slice the croissants thickly and arrange the slices in the dish, scattered with the After Eight mints.
4.In a large jug, beat the milk, cream, eggs and vanilla.
5. Slowly pour the mixture over the croissants and sprinkle with sugar.
6. Place the dish in a deep roasting pan and pour enough boiling water to come half way up the sides.
7. Bake for 25 - 30 minutes until the custard is softly set (has a slight wobble) and the top is puffy and golden.
8. Dust with icing sugar and serve warm.
Advice: This is fabulous when made with slices of Panettone instead of croissant. You can prepare it a little in advance and keep in the fridge until ready to bake.

User comments

another free recipe every day

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