I was also lucky enough to catch up with my good friends Ray and Clare and their beautiful daughter Rosa Grace for breakfast at the cafe at Old Parliament House. I had never been to OPH before so didn't know what to expect (I was suitably impressed). However, what really struck me was that I could have happily ordered pretty well anything from the breakfast menu - it was easily the most enticing list of breakfast dishes I have ever seen! If I lived in Canberra I think I would be there very regularly so I could work my way through them.
Anyway, today's pudding is a recipe that I cut out of Good Living in the SMH nearly four years ago (yes, that's how many recipes I have in my scrapbook - it's taken me this long to get up to it!) It was a story about using claypots for cooking. I have a claypot, which I originally gave to Dad and which he used a lot, particularly for Asian cooking. I use it a fair bit too for all sorts of things, especially dishes that are slow cooked. I tried out this pudding on a group of people recently and it went down very well. I made it again today for my sister and her husband and they seemed to enjoy it too. There are quite a few steps to it, so I work out my timing ahead of time and write it all down so that I know when to do each task. You'll notice as it cooks the pudding has the most gorgeous aroma.
Have a wonderful week. Love from Jane xxx
Maple and pecan croissant pudding
What you need:
- 1/2 cup sultanas
- 45ml brandy
- 4 large croissants
- 50g butter
- 40g pecan nuts, roughly chopped
- 3 eggs, lightly beaten
- 300ml milk
- 150ml thin cream
- 120ml good quality maple syrup
- 25g demerara sugar (if you only have caster sugar, that's fine)
- Maple syrup and thin cream to serve
What you do:
- Place the sultanas and brandy in a small pan on the stove and heat gently until warm. Leave to stand for one hour.
- Soak a claypot in cold water for 15 minutes, then drain. Leave for 2-3 minutes then lightly grease the base and sides of the pot.
- Cut the croissants into thick slices and butter on one side (I know this sounds incredibly indulgent, and it is, it's really worth it).
- Arrange the croissant slices, buttered side up and slightly overlapping, in the claypot.
- Sprinkle the sultantas and pecan nuts on top.
- In a large bowl combine the beaten eggs and milk, then gradually beat in the cream and maple syrup.
- Pour the egg mixture through a sieve on to the croissants, sultanas and nuts. Let it stand for 30 minutes so that the custard soaks into the croissants.
- Sprinkle the sugar evenly over the top, cover the dish and place it in an UNHEATED oven. Set the oven to 180C and bake for 40 minutes.
- Remove the lid and continue to bake for another 20 minutes, or until the custard is set and top is golden.
- Leave the pudding to cool for about 15 minutes. Serve with cream and extra maple syrup.