Bread & Butter Pudding (Serves 4)
20ml castor sugar
5ml ground cinnamon,
4 Golden Delicious apples,
peeled and cut into eighths
120g castor sugar
20ml lemon juice
1 vanilla pod, split
3 egg yolks
1 whole egg
75g castor sugar
To bake the apples, preheat the oven to 200°C.
Place apple pieces in an ovenproof dish and add the butter, sugar and lemon juice.
Bake for 15 minutes, turning each piece after 8 minutes.
Remove from the oven and set aside until ready to use.
Reduce the oven temperature to 180°C.
Meanwhile, make the crème anglaise.
In a medium saucepan, bring the cream and vanilla pod just to the boil.
In a separate bowl, whisk the egg yolks, whole egg and sugar together.
Slowly pour the hot cream over the eggs, whisking continuously, and leave to cool in the bowl.
To assemble the pudding, cut the croissants in half and then into 8 fingers.
Layer the apples and croissants in an ovenproof bowl or dish, pour the crème anglaise over, sprinkle with castor sugar and bake for 15 minutes.
Remove from the oven and sprinkle with cinnamon. Serve with mascarpone.
Recipe by Natasha Sideris found in The Great South African Cookbook by Quivertree Publications.