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home > recipes > pudding > white chocolate whisky and croissant butter pudding
from UK White Chocolate Whisky And Croissant Butter Pudding This is 1 of 511 recipes added to the UK Recipe Archive this week. Please note that this site was previously called No Cups Here! and has now changed to a new URL. Recipes from the UK, plus lots from USA TV shows. All recipes available in both Mastercook and Mealmaster formats. Over 12,000 recipes online. Go take a look - http://recipes.reedsweb.net/ White Chocolate, Whisky And Croissant Butter Pudding Recipe By : Food & Drink Serving Size : 1 Preparation Time :0:00 Categories : Food & Drink 500 milliliters milk 500 milliliters double cream 1 vanilla pod 3 whole eggs 5 egg yolks 200 grams caster sugar 6 croissants 25 grams sultanas (25 to 50) 25 grams butter, melted 175 grams good quality white chocolate, grated 3 tablespoons whisky 75 grams apricot jam, slightly melted Icing sugar to dust Pre-heat the oven to 180c/350f/Gas 4. 1 Pour the milk and cream into a pan, add the vanilla pod and slowly bring to the boil. Put the eggs, yolks and sugar together in a bowl and mix well. 2 While the cream is heating, slice the croissants and place in an ovenproof dish, about 30 x 23 x 5cms, slightly overlapping the pieces. Sprinkle with sultanas and pour over the butter. 3 Once the cream has boiled, take it off the heat. Add the chocolate and stir well, then pour onto the egg mixture, stirring continuously. Set on one side to allow the chocolate to melt, stirring occasionally. 4 Stir the whisky into the cream mix and, using a sieve, strain the cream mix over the croissants, cover with a piece of foil and bake in the oven for 40 - 50 minutes or until almost set. 5 Place the apricot jam in a pan with 1 tbsp water and boil, stirring. Remove from the oven, coat the top of the pudding with the jam, and dust with icing sugar. 6 Caramelise the topping using a very hot grill or, if you have one, a blow torch. This is best served at room temperature, with a spoonful of good ice-cream. Alan Hewitt

White Chocolate Whisky And Croissant Butter Pudding


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keyword: white
keyword: chocolate
keyword: whisky
keyword: croissant
keyword: butter
keyword: pudding
recipes for pudding
recipes by alan
Email Address:
(posted January 24, 1998)

from UK

White Chocolate Whisky And Croissant Butter Pudding

This is 1 of 511 recipes added to the UK Recipe Archive this week. Please note that this site was previously called No Cups Here! and has now changed to a new URL.

Recipes from the UK, plus lots from USA TV shows. All recipes available in both Mastercook and Mealmaster formats. Over 12,000 recipes online.

Go take a look - http://recipes.reedsweb.net/

White
Chocolate, Whisky And Croissant Butter Pudding

Recipe By : Food & Drink
Serving Size : 1
Preparation Time :0:00
Categories : Food & Drink

500 milliliters
milk
500 milliliters double
cream
1
vanilla pod
3 whole
eggs
5
egg yolks
200 grams caster
sugar
6 croissants
25 grams sultanas (25 to 50)
25 grams
butter, melted
175 grams good quality
white
chocolate, grated
3 tablespoons whisky
75 grams
apricot jam, slightly melted
Icing sugar to dust

Pre-heat the oven to 180c/350f/Gas 4.

1 Pour the
milk and cream into a pan, add the vanilla pod and slowly bring to the boil. Put the
eggs, yolks and sugar together in a bowl and mix well.

2 While the
cream is heating, slice the croissants and place in an ovenproof dish, about 30 x 23 x 5cms, slightly overlapping the pieces. Sprinkle with sultanas and pour over the butter.

3 Once the
cream has boiled, take it off the heat. Add the chocolate and stir well, then pour onto the egg mixture, stirring continuously. Set on one side to allow the chocolate to melt, stirring occasionally.

4 Stir the whisky into the
cream mix and, using a sieve, strain the cream mix over the croissants, cover with a piece of foil and bake in the oven for 40 - 50 minutes or until almost set.

5 Place the
apricot jam in a pan with 1 tbsp water and boil, stirring. Remove from the oven, coat the top of the pudding with the jam, and dust with
icing sugar.

6 Caramelise the topping using a very
hot grill or, if you have one, a blow torch. This is best served at room
temperature, with a spoonful of good ice-cream.

Alan Hewitt


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