Orange blossom & rose pudding

Orange blossom & rose pudding

By Good Food
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(6 ratings)
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Prep: 15 mins Cook: 45 mins 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 and extra info

Nutrition: per serving

  • kcal654
  • fat37g
  • saturates20g
  • carbs69g
  • sugars47g
  • fibre2g
  • protein12g
  • salt0.9g
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Ingredients

  • 6 plain croissants
  • 1 tsp orange blossom water (we used Nielsen-Massey)
  • 1 tsp rose water (we used Nielsen-Massey)
  • 25g raisin
  • 170ml pot of double cream
  • 200ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g white chocolate, broken into chunks
  • 4 large eggs
  • 175g golden caster sugar
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • icing sugar, for dusting

Method

  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.

  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.

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Comments, questions and tips

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cks14866
9th Mar, 2014
5.05
I reduced the sugar to 100g, instead of 175g and it was still lovely and sweet.
cks14866
9th Mar, 2014
5.05
A really inventive new take on traditional bread and butter pudding - I loved this! It took no time at all to prepare and was so light and fluffy. The rose and orange blossom water, combined with the lemon zest gave it a hint of fresh, floral fragrance that was delightful. I will definitely make again - my new dinner party dessert.
gibsonlouise
7th Mar, 2014
I made this for a dinner party - my mum found the recipe in the Good Food magazine. It is really rich but delicious.
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