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Baked Croissant Pudding

Availability: In stock

Name Price Qty
£52.00

Was: £32.00

Now: £22.40

Was: £16.00

Now: £11.20

Out of stock

Product Information

Ingredients

  • 4 large all butter croissants - cut in half lengthways
  • 20g butter - softened
  • 100g dark chocolate - chopped roughly
  • 4 eggs - beaten
  • 2 tsp vanilla extract or 1 vanilla pod, scraped
  • 60g caster sugar
  • 300ml double cream
  • 125ml milk
  • 115g frozen fruit - raspberries, strawberries and/or winter fruits
  • Icing sugar

Grease the AGA ceramic roasting dish or the cast iron chef's dish. 

Butter one half of the croissant and top with the chopped chocolate, place the other half on top and then cut in half widthways. 

Place in a single layer on the base of the dish.

Whisk the eggs, vanilla, sugar, cream and milk together and then pour over the croissants, let the dessert stand for 10 minutes. Next sprinkle the top with the fruit and left over chocolate and bake in the Baking Oven for 30-35 minutes until set in the centre. If it is browning too quickly use th cold plain shelf. 

Dust with icing sugar and serve. 

By Penny Zako

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Delivery & Returns

Delivery

For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over.

AGA Hot Taps are delivered free of charge to UK Mainland addresses only.

For all orders to the Channel Islands there will be a charge of £9.95.

We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date. 

Returns

You can return any item within 28 days of receipt for a refund or to exchange for something else. Orders placed on the website can not be returned to store.  We ask that goods are returned in a saleable condition and preferably in their original packaging.  You will be responsible for returning your goods and any costs incurred. 


Expert Tip

Free delivery on orders over £50

You're reviewing: Baked Croissant Pudding

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