Blackberry, lemon & mascarpone croissant pudding
- Cassie Best
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 30 mins
plus 1 hr soaking
A star rating of 3.8 out of 5.13 ratingsRate
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Make blackberries the star of the show in this summery twist on a bread and butter pudding. Blackberries vary in sweetness, so try one before cooking and adjust the sugar accordingly
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 Bake from Frozen All Butter Croissants
-
100g mascarpone
-
100g blackberry or blackcurrant jam
-
200g blackberries
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1 lemon
zested
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3 eggs
-
200ml double cream
plus extra to serve
-
400ml whole milk
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2 tsp vanilla extract
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3 tbsp golden caster sugar
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Nutrition: Per serving (6)
- kcal568
- fat38g
- saturates22g
- carbs43g
- sugars29g
- fibre3g
- protein11g
- salt0.6g
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Method
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step 1
Split the baked croissants and spread a thick layer of mascarpone over the base of each, then top with a layer of jam and sandwich with the tops. Cut the filled croissants into large chunks and tip into a baking dish (ours was 18 x 25cm). Scatter over the blackberries, tucking some underneath the croissants.
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step 2
Put the lemon zest, eggs, double cream, milk, vanilla and 2 tbsp of the sugar into a jug, and whisk until well combined. Pour this over the croissants and leave to soak for at least 1 hr, or in the fridge overnight.
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step 3
Heat the oven to 180C/160C fan/gas 4. Scatter the remaining 1 tbsp sugar over the pudding, then bake for 30 mins until puffed up, golden brown and set with a slight wobble in the middle. Spoon into bowls and serve warm with cream.
Recipe from Good Food magazine, August 2024
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A star rating of 3.8 out of 5.13 ratings
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