Pudding

[Aliya]

Oh so I am the backup plan for any shite cooking on your behalf then?

[Kooky]

I told you Delia would have some recipes:

http://www.deliaonline.com/search/?qx=b ... er+pudding

It was the one made with panettone that I was thinking of.

[cromasaig]

Nigella Lawson has a fantastic one made with croissants. Might be able to find the recipe if you'd like.

Oh - and a bit less of the Scottish digs please! Even if it's true...

[Aliya]

OMG made with crossants, would be FAB.

[Aliya]

Oh dear, been on the phone answering the "why do I need cream" call

[canuck]

what's wrong with Gryf Rhys Jones? it's his recipe

tell her if she doesn't follow the recipe then I get a bottle of champagne anyway

[Possum]

Oh dam now I am confussed...bread or crossants?????????

[baloo]

Oh dam now I am confussed...bread or crossants?????????

I'd try to combine them and use a baguette

[Kooky]

I think, KISS. You said they wanted good, plain food anyway. Stick with bread.

[BFG]

Nigella Lawson has a fantastic one made with croissants. Might be able to find the recipe if you'd like.

Oh - and a bit less of the Scottish digs please! Even if it's true...

Nigella... Mmmmm....

[cromasaig]

A little less graphic please, BFG...

Caramel Croissant Pudding

I always think that some of the best recipes come croissant pudding from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night’s supper. And I mean supper: with something this substantial, you certainly need eat nothing beforehand. Though a small crunchy salad may not be a bad idea first.

Oh, and if you don’t have any bourbon, first may I say, please consider it, and second, replace it, rather, with rum; Scotch whisky may seem the obvious substitute, but it would be the wrong one, I feel.

Serves 2 greedy people

2 stale croissants
100g caster sugar
2 x 15ml tbsp water
125ml double cream
125ml full-fat milk
2 x 15ml tbsp bourbon
2 eggs, beaten

1 Preheat the oven to 180C/Gas 4.

2 Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml.

3 Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

4 Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.

5 Turn the heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over a low heat. Take off the heat and, still whisking, add the beaten eggs. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.

6 Place in the oven for 20 minutes and prepare to swoon

[Queenie]

SOunds delicious and easy enough to make. I may give it a try this weekend. Ta.

[BFG]

Sorry, Crosmafingas - didn't realise anyone was watching...

[uno]

Possum, have made the Nigella one to good results....and easy to double up too but it is rich ...mmmm it is eight thirty here, just had my porridge and now I want pudding

Enjoy your evening...and any thin sliced bread will do if you go for the trad B and B pud, easy peasy really , and serve with some extra thick cream whisked with a bit of whisky, or Drambuie or Amaretto , and your done

[Aliya]

Divine dinner Poss, couldnt fault it AT ALL, the DLP's were dead impressed with the B & B pudding,fantastic it even tasted like B & B pudding, the carrot sauce is forgiven

[canuck]

I of course think it is worth two

[Bender]

Nigella... Mmmmm....

But is it Nigella, and the way she leers at the camera while talking of 'beating the nuts into submission', that does it for you, or is it just the comfort food?

[kittykat]

They did a great spoof of Nigella on one of the Brit comedies (can't remember). They had the camera at all these really sexually provocative angle and had her panting into the camera and licking spoons erotically and really taking the mick out of her.

There's something comforting and nurturing about her yet she's dead sexy. Potent mix! Wish I could cook...

This was the cake I made for my little boy's 3rd birthday so don't think I'll ever be a domestic goddess!!

I think I'll leave the cooking and gastronic wisdom to the others on the board!!

PS I'm ok with his name showing on the cake unless one of the Moderators thinks it's wrong then let me know...

[Possum]

Nice cake KK
The Aus Womans Weekly has a book on childrens birthday cakes. It has some fantastic ideas and was my bible for a number of years.

[BFG]

"But is it Nigella, and the way she leers at the camera while talking of 'beating the nuts into submission', that does it for you, or is it just the comfort food?"

Yes.