Sunday Magazine Recipe: Individual Croissant, Pear and Chocolate puddings

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This recipe is great if you need to impress but don't have much time on your hands. The croissants are interchangeable with brioche and the pears can be swapped out for the likes of berries or banana. Use milk chocolate if you prefer it to dark. Either way, while these little puddings are baking, the kitchen will smell glorious. Serve warm with extra liquid cream, any time of day.

Individual croissant, pear and chocolate puddings

Serves 4

20g butter, for greasing
2 large day-old croissants, cut into 2cm cubes
80g dark chocolate, buttons or finely chopped
2 ripe pears, peeled and cut into 1cm cubes
40ml maple syrup or honey
100ml cream
200ml whole milk
1 tsp vanilla extract
2 free range eggs
1 tsp cinnamon
Pinch of sea salt

Preheat oven to 180C fan bake. Grease four ramekins well with butter.

In a large bowl, toss the cubed croissants with the chocolate and pear cubes and divide between each ramekin.

In another large bowl, combine the maple syrup or honey, cream, milk, vanilla, eggs, cinnamon and salt. Whisk until well combined. Pour the mixture evenly over the croissant cubes.

Place each ramekin on a baking tray and bake for 30 minutes or until the tops are crispy and golden brown.

Serve warm with liquid cream.

To store, cover each pudding well with plastic wrap and refrigerate for up to one week.

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Photo: James K Lowe

RecipesJordan Rondel