Sep 11 2008
Fatty Fatty Pie Pie Pie
It’s true, Dr McGowan. Nigella is a big fatty. Even I can’t countenance the fat and sugar content of this pudding!
- Caramel Croissant Pudding
This pudding is suggested as Monday night supper (essentially with no first course beforehand) to use up a pair of stale croissants. This should have given us an idea of how filling, calorific and down right fatty it was to be.
However we were more distracted by the general premise. What kind of person has spare stale croissants? Who in their right mind has croissants and then fails to eat them? We were boggled and perplexed. Then I saw many packets of croissants reduced to clear as they were out of date and realised how it could be done.
Firstly we ate some croissants, and then we ate some more. The remainder we left out on the sideboard overnight to stale up nicely. Having not committed this recipe to memory I had rather over-bought on the out of date croissant front. Unable to throw croissants out when the very intention of the recipe was to avoid this, we decided to scale up the pud, inviting my brother and his new flatmate round to help us eat it.
They were unable to join us. This has left us with about ten portions of super eggy, creamy, boozy (honestly there isn’t that much rum in it but man it hits you!) squidgy pud. It’s pretty awesome but you have to eat it in small portions. Not like the ones below.
I like this a lot because it’s basically a bread and butter pudding that tastes a bit of croissant. If I were to make it again I would scale it differently though: firstly I would realise that three times the volume of ingredients means you DO have to increase the baking time (raw egg anyone?) but secondly I would probably not scale all the wet ingredients proportionately. I would use much less sugar and rum, and probably rein in the egg, milk and cream too.
We are still eating this….if you ring the bell and we take a long time to answer, it’s because we have succumbed to wretched obesity….
