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Orange blossom & rose pudding

Orange blossom & rose pudding

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 30 mins soaking
  • Easy
  • Serves 6

BBC Good Food Magazine reader Alicia Saad shares her recipe for croissant bread and butter pudding with a Middle Eastern twist

Nutrition: per serving
NutrientUnit
kcal654
fat37g
saturates20g
carbs69g
sugars47g
fibre2g
protein12g
salt0.9g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160 fan/gas 4. Tear the croissants into chunks and place in a 22cm round pie dish. Sprinkle over the orange blossom water and rose water, and scatter over the raisins. In a small pan, bring the cream and milk to the boil. Tip this over the chocolate chunks in a bowl and leave to stand for 1 min.

  • STEP 2

    Meanwhile, whisk together the eggs, sugar and lemon zest. Stir the milk and cream to dissolve the chocolate, then gradually pour over the egg mixture while whisking. Pour over the croissants to soak them completely. Cover with cling film and leave to soak for at least 30 mins. Bake for 40-45 mins until golden, puffed up and the custard has set. Lightly dust with icing sugar and serve while still warm.

Goes well with

Recipe from Good Food magazine, March 2014

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Overall rating

Rating: 4 out of 5.3 ratings
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