THIS has to be one of the best desserts I’ve EVER tasted, and was what we served the other Sunday for dessert when we had friends over for lunch. I would love to take the credit for this divine invention, but that should go to my Mum’s friend, Pauline, who served this up to us several years ago, and from whom I begged for the recipe. It’s one of those puddings that seems to suit all seasons- it goes well with something light like fish or a salad in the summer, or as a luxurious alternative to Christmas pudding come winter. I find it’s rich enough not to need any accompanying cream, custard or ice cream, but obviously that’s a personal preference. Give it a try and see what you think! Oh, and like most of my recipes, it’s ridiculously quick and easy to make.
NB you may need to go shopping for bigger trews after scoffing this!
You will need:
Approx 12 croissants
Double cream 600ml
3 eggs
half a jar of lemon curd
1 punnet blueberries
2 blocks white chocolate (200g x2)
grated lemon rind and the juice from one lemon
Instructions:
Pre-heat oven to 180c
1. Grease a large rectangular dish
2. Break up the croissants into 1 inch pieces and put aside for the time being in a separate bowl.
3. Cut the white chocolate into small pieces and keep to one side.
4. Break 3 eggs into the double cream and then beat lightly until mixed in.
5. Beat the lemon curd into the cream.
6. Add the lemon rind and juice into the cream mixture.
7. Layer up the croissants in the rectangular dish along with the blueberries and white chocolate.
8. Pour over the cream mixture until croissants, blueberries and chocolate are mostly covered.
9 Plonk in the oven for 40 minutes.