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 Croissant Pudding

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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Croissant Pudding   July 29th 2011, 7:17 pm

Croissant Pudding
Serves 4
5 croissants
½ pint (300 ml) milk
2 oz (50 g) castor sugar

2 egg yolks
2 oz (50 g) raisins
Vanilla essence
Ground cinnamon
Brown sugar

Cut the croissants length ways and cut in half. Butter
one side of the croissants and put to one side. Beat the
egg yolks, caster sugar and milk, adding two drops of
vanilla essence, then put aside. Grease an ovenproof dish
and place a layer of croissants on the bottom, then
sprinkle with raisins. Continue layering until all the
croissants are used up.
Briefly beat the milk mixture, then pour over the
croissants. Sprinkle with cinnamon. Leave to soak for at
least 30 minutes.
Whilst the croissants are soaking, preheat the oven
to Gas Mark 4 (180 °C, 350 °F).
Sprinkle a thin layer of brown sugar over the top of
the dish then place in the middle of the oven for 20
minutes. Remove from the oven, add some more sugar
and return to the oven for a further 20 minutes.

A hungry stomach seldoms scorns plain food.
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