It’s been a hot lil minute since I last posted; and whilst I know a bunch of you will be 5 days deep into your “New Year New Me” regime, I just had to post this recipe for when you get hungry, come to your senses and realise how fabulous you already are.
This particular pud was the pièce de résistance to a perfect New Years day, spent clearing out the cobwebs and pushing my mate’s husband’s Fiat Panda to the brink of capacity with our boisterous backseat manner (sounds rude, the reality was just an intense game of Truth or Car-Contained-Dare).
The delight of this dessert is not only in its dangerous moreishness – but that it takes less than 30 minutes to make. I kid you not, 30 mins to pure pleasure…read on sister:
To serve 4 hungry/greedy people:
- 4 stale (don’t worry if they’re not stale – because seriously, who just has a bunch of stale croissants that they haven’t managed to eat just lying around? NO ONE – just buy them new, and make sure they’re the good croissants, CoOp’s Extra Special work well) Croissants
- A block of your favourite choc
- 200g sugar
- 4 tablespoons of water
- 250ml of double cream
- A good ole glug of Amarula (or similar, Tia Maria/Baileys etc also works well)
- 2 large beaten eggs
Firstly, preheat the oven on 180°C/160°C Fan/gas mark 4/350ºF. Tear your croissants into fluffy chunks and assemble to cover the bottom of a deep-ish oven proof dish (I use the smaller sister of my lasagne dish).
Take chunks of your choccy and nestle them in with the croissant pieces in a sporadic manner.
Put the sugar and water into a saucepan and swirl around to help dissolve the sugar – pop onto the hob at a medium to high heat and let the magic happen – DO NOT STIR.
Let it bubble away don’t interfere, you might feel nervous but just trust the process. After about 3-5 minutes, it’ll begin to turn a delicious, deep amber colour. Once the majority of the mixture has turned this way, turn the heat down low and add the cream, it will probably splutter at you; ignore it – call it a rude name if you like and continue to whisk whilst then adding in the Amarula and milk. Any solid bits of toffee which might have formed at the bottom of the pan/attached itself to your spoon should dissolve over the low heat, otherwise just fish out and get rid.
Take off the heat and whisk in the beaten eggies. Pour the mixture over your croissants and put in the oven for around 20 minutes/ until the smell of caramel croissant goodness drives you wild with excitement.
Dish out generously and top with salted caramel ice cream. Enjoy piping hot mouthfuls soothed by the creamy accompaniment; texturally you should be enjoying bites of crispy croissants mixed with soggy goops of caramel, bread-y goodness.
Best enjoyed whilst loafing around – 1995’s Jumanji also pairs well.