Nigella's Caramel Croissant Pudding

  

When Nina Timm from My Easy Cooking asked me to be part of her Thursday morning show on RSG, I coulnd’t refuse such an incredible opportunity. Nina is one of the best food bloggers in the country, and I was honoured to be asked.
I needed a recipe that was simple, delicious and perfect for this wintery weather – what could be better than Nigella's caramel croissant pudding?

   This is something I’ve made a few times before for the lovely man, and it has never failed. Buttery croissants, soaked in a rich caramel custard and then baked until crispy on top. Served with a dollop of double-thick cream, it’s sure to get rid of the winter blues!

Ingredients
2 croissants
½ cup sugar
2 tbsp water
1 cup cream
2 eggs, beaten
 
Method
Preheat the oven to 180 degrees C. Tear the croissants into pieces and put in a small ovenproof dish with 500ml capacity.

Place the sugar and water into a saucepan and swirl around to help dissolve the sugar before putting the saucepan on the stove over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep golden colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.

Take the pan off the heat and add the cream – this will splutter and bubble. Whisk to mix – some caramel will have solidified, just keep whisking over a low heat until it dissolves. Add the beaten eggs, whisking continually (you don’t want scrambled eggs) and pour this over the croissants.

Press croissants down so liquid is absorbed as much as can be (don’t worry, there will be more liquid than can be absorbed, but this will reduce during baking).

Bake for 20 minutes, until most of the liquid is absorbed, and the top is golden brown.