So I feel like I begin every post here with an apology for not posting more frequently. This time i’ll keep it short and sweet.
SORRY!
And give you a big piece of this!
Its a Caramel Croissant Pudding from a recipe by Nigella Lawson. I thought that since it’s the festive season I would spice it up with a little splash of Captain Morgans Spiced Rum. Which I then used in a delicious apple cocktail that i’m going to show you later.
Its pretty much just a normal easy peasy bread and butter pudding but its lifted by the addition of buttery, flakey croissants. The caramel custard that gives it a deeper, richer flavour. If you’re scared of making caramel, I totally understand. I’ve thrown out enough caramel that turned mysteriously black and stinky in the blink of an eye and i’ve also been disappointed by many an anaemic looking caramel that had barely turned vaguely golden before I panicked and took it off the heat.
So, make sure that you have everything ready before you start to make your caramel custard. That means tearing up your croissants and squishing them into the baking dish.
Like this!
Once you’ve done that you need to bite the bullet and make your caramel. I’ll share with you my two tips for nervous caramel makers:
1. Go slow! It might take significantly longer but I would rather have the heat a little lower and have more control over it than blast the heat and watch in horror as my caramel turns into a black smoking mess
2. Keep a close eye on it! It might seem like it is taking forever to turn golden but you can guarantee that the moment you leave your pot to go answer the phone, brush your hair, do whatever else you want to be doing, that will be the moment that you will be in trouble!
The only problem you might have is that when you pour the cream in the caramel will solidify. If you just keep it on the heat and keep stirring it will melt down again and be absolutely fine. Trust me!
and it will look like this!
And then, after it has been baked it will look like this…
and smell delicious!
Isn’t that one of the greatest things about baking? When the whole house smells delicious? Sometimes I find myself wanting to bake something just for the scent I know will permeate the house. Who needs scented candles or disgusting fake air fresheners when you have an oven?
So, my lovelies, what do you like to smell as its cooking? Weird question, I know!
p.s. I know I said i’d give you a cocktail recipe but you might just have to check back tomorrow!
Caramel Croissant Pudding with Spice Rum (Adapted from Nigella Lawson)
Ingredients
5-6 croissants – stale is better
200 grams caster sugar
4 tablespoons water
250 ml thickened cream
250 ml full cream milk
4 tablespoons spiced rum
4 medium eggs (beaten)
Method
- Tear the croissants into pieces and arrange in a large baking dish. One that can fit 1-2 L will be ok.
- Place the caster sugar and water in a medium sizes saucepan on a medium heat
- Let the mixture bubble away but do not stir! You can swirl it around the pan to distribute any dark spots. Wait until it turns a deep gold (the recipe says 3-5 mins but it seems to take much longer for me! Just keep going until you reach the colour you like)
- Turn the heat down to low and pour in the cream. It will spit a bit so be careful. Whisk in the milk and rum as well. Remember that it will solidify but if you put it back on the low heat and keep whisking it will dissolve.
- Take the pan off the heat and pour in the eggs (while still whisking! You don’t want the eggs to cook!)
- Pour the caramel custard over the croissants and leave to steep for 5-10 mins
- Place in the oven for 20 minutes at 180 degrees celsius.
- Serve with cream or ice-cream.