Tangy Lemon Bake
This recipe is a wonderful alternative to the traditional bread and butter pudding I grew up with in the United Kingdom, as rather than using thick slices of white bread, I use buttery fresh croissant.
This base to this recipe I gathered many moons ago during a ‘Creole versus Cajun’ cooking class, and of of course gave it the Jules tweak to make it what it is today.
I do have another recipe to share using the same croissant base but with white chocolate and fresh raspberries, and I promise to upload soon, but for now please try this delicious pud with its tangy lemon syrup sauce.
Ingredients
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Pudding:
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50g butter- softened
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8 croissants
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1 litre milk- warmed
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6 eggs
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75g raisins- or sultanas
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115g caster sugar
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1 tsp vanilla paste- or essence
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Tangy Lemon Syrup:
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200g sugar
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2 tbsp water
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100g butter
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2 eggs- beaten
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2 lemons- juice and grated rind
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60mls cream- single
Instructions
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Prepare a deep sided baking dish:
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01 Spread liberally with softened butter.
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Make pudding:
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02 Break croissant into pieces and pile up in the dish.
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03 Scatter the raisins over the croissant, and cover with the warmed milk. Leave to soak 30 minutes.
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04 In a separate bowl whisk whole eggs and sugar and vanilla paste/essence. Pour beaten egg mixture over the soaked croissant, gently mixing in well.
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05 Place this dish in another large baking tin filled with water (‘bain marie’ – water bath) and bake in a pre-heated oven for 45 – 60 minutes or until the top is golden brown and the pudding slightly firm to the touch.
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Tangy Lemon Syrup:
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06 Melt sugar, water and butter in a small pan. Now transfer to a double boiler and stir in eggs and lemon juice. Slowly cook until sauce has thickened. Add cream (optional).
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07 Serve hot with a dusting of icing sugar, lemon sauce and whipped cream.
Notes
It is very important to make sure the egg mixture is well folded into the soaked milky croissant, as this will prevent the custard from separating during cooking, and always cook in a water pan to prevent scrambled eggs!
