Fonterra Food Services
Christmas Croissant Pudding
Western Star Butter
4 large Croissants
100g raisins
100g diced dried apricots
80g pitted prunes
100g almond chocolate bars, chopped
5 eggs, beaten
120g sugar, plus extra for sprinkling
450ml Anchor Cooking Cream
4 tblsp brandy
Western Star Salted ButterAnchor Culinary Cream
Preheat the oven to 200°C. Grease a 20cm x 25cm baking dish with Western Star Butter.
Cut the croissants into 2cm thick slices and put them in a neat overlapping layer in the pan. Sprinkle the fruits and chocolate on the top.
Mix eggs, sugar, Anchor Cooking Cream and brandy together well. Pour over the top of pudding.
Gently push the croissants down so that the liquid covers them. It will spring back when you remove your hand but the croissants will have absorbed the liquid. Leave to soak for 15 minutes.
Sprinkle the top with the extra sugar. Bake for 25 minutes or until pudding is puffed up.
Serve hot or let set and slice like a cake.
Tip :
A good way to make use of leftover croissants.
Reheat in microwave and serve with cream.

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