Indulgent Croissant Pudding

I love bread and butter pudding, whether in it’s most traditional form or modernised with trendy ingredients like Brioche or sour cherries. My go-to recipes are Nigella Lawson’s Caramel Crossaint Pudding or Gizzi Erskine’s Bailey’s Chocolate Croissant  Butter Pudding from Gizzi’s Kitchen Magic. Both recipes feel rather extravagant, but you can never have too much of a great thing, right?! And it was that sort of thinking that led me to combining the flavourings, so my latest effort contains Bailey’s, caramel and white chocolate the chunks.

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Indulgent Croissant Pudding (serves 4)

100g caster sugar
30ml water
3 croissants
25g white chocolate, cut into small chunks
250ml milk (or double cream if you’re feeling super extravagant)
3 eggs, beaten
50ml Baileys liqueur

1. Preheat the oven to 180°C.
2. Add the sugar and water to a saucepan and swirl them together. Heat over a medium heat without stirring. After 3 minutes or so of bubbling away it will darken to a golden colour.
3. While it’s bubbling away, tear the croissants up and put them in a small ovenproof dish with the chocolate chunks.
4. Whisk the milk into the caramel; be very careful as the mixture will bubble up. Add the eggs and the Baileys and whisk well to combine.
5. Pour the custard mixture over the croissants and make sure it covers it well, turning the pieces if necessary. Let it sit for 10 minutes to soak up the custard.
6. Bake for 20 minutes.
7. It is, of course, traditional to serve with more custard.

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Baileys Popcorn

This is a grown up popcorn, ideal for a party or a film night with the girls.

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Baileys Caramel Popcorn

125g popcorn, unpopped
Frylight cooking spray
100g caster sugar
50g liquid glucose
100g butter
120ml Baileys
2 tsp Bicarbonate of Soda

1. Start by popping the popcorn. I store my unpopped corn in the freezer as I read somewhere that this makes the fluffiest popcorn. It also seems to help with making sure as many kernels pop as possible. I pop my popcorn in a lidded glass bowl in the microwave. I spray Frylight over the kernels, cover with the lid and set the microwave for 2 minutes. If the popping hasn’t slowed down by the time the microwave pings, I add another 30 seconds, and keep doing this until most of the kernels look to have popped.

2. Spread out the popcorn in a single on a large baking tray or trays. I use a silicone sheet instead of baking paper or foil here to line the baking tray, like the sort you can use to line the bottom of your oven. You can then start preparing the caramel coating. In a pan, gently heat the sugar, butter and liquid glucose, stirring until it combines and the butter is melted. Once the sugar has dissolved, turn the temperature up and heat for 2 minutes. The mixture will become a caramel colour. Keep an eye on it but don’t stir it.

3. Add the Baileys, watch out in case it spits when you tip it in. Mix thoroughly to combine, it may take awhile for the caramel and Baileys to combine to a smooth consisteny, and keep on the heat for 2 more minutes.

4. Remove from the heat. Add the Bicarbonate of Soda. The mixture will fizz up, give it a good stir to mix it thoroughly. Tip it over the popcorn and mix the popcorn around with a spoon to make sure it is all coated. This will take a few minutes to get an even coverage.

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5. Preheat the oven to 100°C. Bake the popcorn for 20 minutes until the caramel has just started to crisp up. It will take on a deeper brown colour on baking. Allow to cool before serving.

Happy Halloween

Happy Halloween everyone! My plan for this evening was to purchase some Pumpkin flavoured Baileys and enjoy while watching ‘Hocus Pocus’, but I’ve been reading ‘The Life-Changing Magic of Tidying’ by Marie Kondo and I didn’t really want to go and buy more drinks when I have lots in the cupboard already. I’m determined to try and put some of her principles into practice and have a good tidy up! So as a compromise I decided to have a go at flavouring some original Baileys I already had in the cupboard with Monin’s flavoured syrup that I had for adding to coffee. I mixed Cinnamon syrup in with the cream liqueur and it worked well. (I also have Pain d’Espice syrup in the cupboard, so I’m already prepared for Christmas drinks!)

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Baileys and White Chocolate Bites

One of my friends had a birthday party this week and these delicious little morsels were the perfect present.

Baileys and white chocolate bites

Baileys and White Chocolate Bites (makes approximately 30)

300g white chocolate
60ml double cream
2 tbsp Baileys
1 tsp vanilla essence
25g dark chocolate

1. Break the white chocolate up into chunks and heat slowly with the cream in a bowl over a pan of boiling water until the mixture is smooth.

2. Stir in the Baileys and vanilla essence.  Allow the mixture to chill in the fridge for 2 hours.

3. Use a melon baller or teaspoon to scoop out evenly sized balls of chocolate.  Roll the balls in your hand and place on a sheet of baking paper.

4. Melt the dark chocolate and use to drizzle over the chocolates.  You can do this with a spoon, but if you’re not very neat like me you might want to use a piping bag to keep the chocolate under control.

5. When the dark chocolate is set place the chocolates into mini foil cases.