Frank's Recipes! White Chocolate, Whisky and Croissant Butter Pudding

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White Chocolate, Whisky and Croissant Butter Pudding

Serving Size : 6

500 ml milk
500 ml double cream
1 vanilla pod
3 eggs, plus
5 egg yolks
200 g caster sugar
6 croissants
85 g sultanas
50 g unsalted butter, melted
175 g good quality white chocolate, grated
3 tablespoon whiskey
85 g apricot jam
icing sugar, to dust
good quality vanilla ice cream, to serve

Preheat the oven to 180C/350F/Gas 4/fan oven 160c. Pour the milk and cream into a pan, add the vanilla pod and gradually bring to the boil. Put the eggs and egg yolks in a bowl with the sugar and mix well to combine. Meanwhile, slice the croissants and arrange in a slightly overlapping layer in an ovenproof dish about 23x30cm / 9x12in, and 5cm/2in deep. Sprinkle over the sultanas and drizzle the melted butter on top. Once the cream mixture has boiled, remove from the heat. Add the chocolate and stir well to combine, then pour on to the egg mixture, stirring constantly. Set aside until the chocolate has melted, stirring occasionally. Stir the whisky into the chocolate mixture and, using a sieve, strain the mixture over the croissants. Cover with a piece of foil and bake for 40-45 minutes until almost set. Spoon the apricot jam into a pan with one tablespoon of water and bring to the boil, stirring. Remove the pudding from the oven, glaze the top with the melted apricot jam and dust with icing sugar.

Caramelize the top under a very hot grill or using a blow torch. Serve at room temperature with a spoonful of vanilla ice cream.