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.
Indulgent Croissant Pudding (serves 4)
100g caster sugar
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.
This is a grown up popcorn, ideal for a party or a film night with the girls.
Baileys Caramel Popcorn
125g popcorn, unpopped
Frylight cooking spray
100g caster sugar
50g liquid glucose
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.
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.
This is a ridiculously sugary dessert, but it’s lots of fun for a special treat. Be warned – it’s VERY chewy!
Popcorn Pie (Makes one pie)
One ready-made sweet pastry case
200g plain popped popcorn
200g caster sugar
50ml double cream
5 tbsp butter at room temperature
1. For the caramel, place the sugar and water in a pan and swirl to combine. Bring the mixture to the boil.
2. When the mixture is a golden brown caramel colour, remove from the heat and carefully stir in the cream. It will bubble up but just keep stirring. When the cream is mixed in, stir in the butter. Set aside and allow to cool for 5-10 minutes.
3. Pour the popcorn into the caramel and mix well. Pour this mixture into the pastry case and spread out evenly. Allow the caramel to set before carefully cutting onto portions to serve. Serve with cream.