Marmalade Glazed Croissant Pudding Food

NADIYA HUSSAIN'S CROISSANT ICE CREAM PUDDING

Steps:

• Prep: 10 minutes, plus 10 minutes standing. Cook: 10-12 minutes Preheat the oven to 200°C/fan 180°C/gas 6. Start by greasing a medium rectangular roasting dish with some butter, be generous! Slice the croissants lengthways, all the way. Butter the inside of all eight slices with a thin layer of butter, then take the marmalade and spread with a layer of that. Place the croissants into the dish, laying them in some sort of neat fashion. Take dollops of the ice cream, dot around sporadically and leave to just melt a little for 10 minutes. It won't melt completely, the structure will still be quite fluffy on top. Sprinkle the chocolate over. Pop into the oven and bake for 10-12 minutes. Dust with some icing sugar and it is ready to eat.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

SWEET ORANGE CROISSANT PUDDING

Steps:

• Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into 5 slices; place in a greased 11x7-in. baking dish., Whisk together the next 4 ingredients, orange zest if desired, and extract. Pour over croissants. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Place dish in a larger baking dish. Fill larger dish with 1 in. boiling water., Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over top. Cut and serve warm.

MARMALADE & WHISKY BREAD & BUTTER PUDDING

Steps:

• Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
• Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
• Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

NIGELLA LAWSON CARAMEL CROISSANT PUDDING

Steps:

• Preheat oven to 350 degrees.
• Tear croissants into pieces and put in a small gratin dish.
• Put sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat.
• Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color. This will take 3-5 minutes.
• Turn heat down to low and add heavy cream. Whisk in whole milk and bourbon. Take off the heat and, still whisking, add eggs.
• Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
• Place in oven for 20 minutes....
• Serves 2 greedy people!

CHOCOLATE CROISSANT PUDDING

Steps:

• Preheat the oven to 180°C, 350°F.
• Lightly butter a 5cm deep, 18 x 23cm ovenproof dish.
• Place the chocolate, cream, sugar, butter and coffee in a glass bowl over (not touching) a pan of boiling water and stir until the sugar has completely dissolved.
• Whisk well and add the salt.
• In a separate bowl, whisk the eggs and slowly pour the chocolate mixture onto them, blending well.
• Spoon a few 15ml spoons of the sauce over the bottom of the ovenproof dish and arrange the bottom half of the croissants overlapping.
• Pour over half of the remaining mixture.
• Arrange the top halves of the croissants as before and finish by pouring the remaining chocolate over them.
• Press down lightly with a fork to make sure they are all covered.
• Allow to cool.
• Rest for 2 hours before baking, or palce in the fridge overnight covered with cling film.
• Bake in the top of the preheated oven for 30-35 minutes.
• Remove and stand for 5-10 minutes to rest.
• Serve with creme fraiche.

CROISSANT BREAD & BUTTER PUDDING

Steps:

• Place the raisins in a glass bowl and pour the Frangelico over them and set aside for 1 hour.
• Preheat the oven to 180°C.
• Cut the croissants almost in half horizontally, open out and place each croissant in an individual 11/4 cup or 310ml ovenproof dish; drain the raisins, reserving the Frangelico that hasn't soaked into the raisins.
• Scatter the raisins on and around the croissants. (If adding chocolate chips, add them now).
• Combine the milk, cream, sugar and eggs and the reserved Frangelico in a large jug.
• Slowly pour the milk mixture over the croissants, allowing it to soak inches.
• Place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden.

STICKY MARMALADE PUDDING

Steps:

• Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
• Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
• Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
• Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
• Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
• remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.