Sunday, March 4, 2012

Raspberry and White Chocolate Croissant Pudding {Recipe}

Hello Blog World

I have had another busy week with work and exercising (7kg lost since Christmas) but good news is I have started my hutch – sanded my butt off yesterday and boy I am feeling it today, going to prime and hopefully get the first coat of paint on.  I am so excited.

But I am here today to share a beautiful recipe with you.  Remember for new years eve I made these beautiful Raspberry and White Chocolate Muffins

White chocolate and raspberry muffins (3)

Well on the same theme of that today I am sharing Raspberry and White Chocolate Croissant Pudding! I did promise you after all.

This is a delicious dessert nice in the cooler months and very simple to make. (full recipe after the shameless photo shoot)

White chocolate raspberry croissant pudding (1)

First all your ingredients.

White chocolate raspberry croissant pudding (2)

Then some fancy layering

White chocolate raspberry croissant pudding (3)

More layering and cook!

Full Recipe for Raspberry and White Chocolate Croissant Pudding (adapted from Australian Women’s Weekly)

Ingredients
  • 5 Croissants sliced thinly ( i just cut mine in half)
  • 1/2 cup raspberry jam (jelly for my American friends)
  • 100g white eating chocolate, chopped coarsely
  • 1 cup fresh or frozen raspberries
Custard
  • 1 1/2 cups cream
  • 1 1/4 cups milk
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 4 eggs

Firstly prepare over to 160c/140c fan forced. Grease a shallow (about 2 litre or 8 cup) oven proof dish.

Make the custard by bringing cream, milk, sugar and extract to the boil in medium saucepan.  Whisk eggs in large bowl and whisking constantly gradually add hot cream mixture into egg mixture.

Layer croissant slices, overlapping slightly in your dish.  Dollop spoonful's of jam over slices. Sprinkle with chocolate and berries.  Pour custard over the top.

Place your greased dish in a larger baking dish and add enough boiling water to come halfway up the sides of your greased dish.

Bake pudding for about 1 hour or until set.  Remove from oven and let stand about 5 minutes before serving.

White chocolate raspberry croissant pudding (4)

I did forget to take a nice photo of it served in a bowl with cream or ice cream because it goes that fast!!  I like it with ice cream but as I said you can serve with cream, ice cream or even more cold custard!  It’s so easy to make but looks and tastes superb. 

Next time we are thinking of using blueberries instead of raspberries, I wonder how that will turn out.
Off I go now for more sanding and priming, Oh I also need to make a thankyou card for a dear friend so I will be back later with that.

Until then Happy Crafting

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4 comments:





Pat (mspfd) said...

Yum! I am going to have to try this! Thanks so much for sharing. It looks luscious!

Alisha @ Crafty Brooklyn Army Wife said...

These look delicious and so do the muffins. I even gave my Mom your blog address for these recipes.

I passed an award on to your blog today!! I hope you enjoy it!!

http://craftybrooklynarmywife.blogspot.com/2012/03/liebster-award.html

Alisha
Crafty Brooklyn Army Wife

Anonymous said...

Yummy! My kids going to love the white chocolate pudding. I'll start preparing pudding for them. Thanks for the Recipe!

Natasha Mairs said...

OMG!! yummy or what!

Thanks for linking up to Serenity Saturday.
Can't wait to see what you link up tomorrow

Natasha xxx

www.serenityyou.blogspot.com

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