Coffee Cream Bread & Butter Pudding

Fairt Comment © Spring 2006

Recipe by Brian Turner. Taken from A Fair Feast , a celebrity recipe book compiled by Vicky Bhogal. Published by Simon & Schuster.

Ingredients

1/4 pint milk

3/4 pint double cream

1 espresso cup of strong Fairtrade coffee

1 Fairtrade vanilla pod

2 eggs

5 egg yolks

2oz unrefined Fairtrade granulated sugar

6x1 day old croissants

4oz unsalted butter

6oz Fairtrade raisins

For the Topping

1/4 pint whipped cream

2oz grated dark Fairtrade chocolate

Icing sugar to dust

Method

Put the milk, double cream, coffee and opened vanilla pod into a saucepan and bring to the boil.
Whisk the eggs, yolks and granulated sugar together. Slice the croissants in half lengthwise. Use 1oz of butter to grease an ovenproof dish.

Other items of interest

More Fairtrade products from Goodness Direct

Using the remaining butter, spread this on the cut sides of the croissants. Lay half of them on the base of the dish, butter side up. Sprinkle with raisins and lay the remaining croissants on top.

Let the boiled cream cool a little and pour it on to the egg mixture stirring all the time. Put it back on the heat and stir until it starts to thicken and then take it off immediately.

Strain half of the cream mixture over the croissants and allow to soak for 15 minutes, gradually straining over the rest of the mixture until all is in the dish. Preheat the oven to Gas Mark 4/180°C/350°F. Cook in a Bain Marie until set.

Take out and allow to cool for 10 minutes. Pipe a line of whipped cream up the middle of the pudding, sprinkle the grated chocolate over the cream and dust the whole thing with sugar. Serve.

(Serves 4)