12 Meals of Christmas – Day 12 – Croissant and Apple Butter Pudding

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

We’ve saved the best until last. The mighty croissant and apple butter pudding.

What separates this from a normal bread and butter pudding? The buttery croissants and apple pieces create a soft, sweet texture and flavour that will have you coming back for more. Additionally, this dessert can be enjoyed for breakfast throughout this festive weekend and it doesn’t cost the earth.

Before we get down to the recipe, I want to say a huge thank you to all of you who’ve read and supported the 12 Meals of Christmas. I have some ideas in the pipeline for 2018 that I think you’ll enjoy, but for now – grab yourself some croissants and have a go at making this beautiful dessert. I promise you, you will not be disappointed.

Croissant, Apple and Butter Pudding (Serves 4)

Four croissants, cut in half

75g of raisins

Two apples, peeled cored and sliced

400ml of milk

200ml of water

Three eggs

70g of caster sugar

Three heaped tablespoons of cornflour

A teaspoon of vanilla essence

A teaspoon of cinnamon

A sprinkling of caster sugar

Turn the oven to Gas Mark 5/180C. Into a saucepan on a medium heat, pour in your milk and water. Crack in your eggs, then begin to whisk the ingredients together. As you do so, drop in your vanilla essence, caster sugar and the three tablespoons of cornflour. Whilst you whisk, make sure that the ingredients aren’t sticking to the bottom of the pan. Once the custard begins to thicken to a consistency similar to single cream, remove it from the heat and start work on the croissants.

Taking an ovenproof dish, arrange your croissant pieces inside. Layer over your apple pieces, cinnamon and raisins before pouring over the custard. Finish this stage by scattering over a little caster sugar before popping in the pudding for the exciting part of the recipe.

Bake the pudding for around 35 minutes, or until the top is golden and the croissants have soaked up a good deal of the custard. Serve immediately with fresh cream for a delicious treat whatever the time of day. You can also keep a supply of pudding throughout the christmas period by storing it in an airtight container in the fridge for up to 3 days.

That’s a wrap for the 12 Meals of Christmas! If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to look back at all of the recipes featured.

 

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12 Meals of Christmas – Day 1 – Roasted Leeks and Parsnip Mash

We all fancy ourselves as a cooking pro, right?

Of course, not all of us have the time, equipment or the money to be a gourmet god. Or perhaps we do?

To celebrate Christmas, I’m launching a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

All of my meals are veggie, as I am a vegetarian. However, you can add meat to dishes such as today’s offering. In fact, this leek and parsnip mash dish is highly versatile – add roast potatoes and vegetables and you have yourself a far healthier version of a meaty feast, or leave it in.

When buying your ingredients, grab an extra leek, yoghurt, paprika, cumin, tumeric and garam masala for tomorrow’s recipe!

Roasted Leeks and Parsnip Mash (Serves 1)

One leek, halved

A tablespoon of honey

A dash of vegetable oil

Three parsnips, peeled and chopped

A tablespoon of magarine

A teaspoon of cumin seeds

Two pinches of rosemary

25ml of soya or cow’s milk

Seasoning

Whack the oven onto gas mark 6/200C. Taking a baking tray, lay out your two leek halves. Drizzle vegetable oil, a dash of rosemary, honey and seasoning over the leeks before placing them into the oven for around 35 mins.

Into a saucepan, drop in your parsnip chunks. Cover these with boiling water and turn the hob onto a medium heat. Add your cumin seeds, before placing the lid over the parsnips and cooking them for around 20 minutes, or until the chunks are fairly easy to slice through with the knife.

Once this is done, remove your parsnips from the boil and drain. Taking a masher, begin to combine the margarine, seasoning and the soya or cow’s milk in with the parsnips. Once the mash is smooth, set to one side.

Take the leek halves out of the oven and serve up. Add your parsnip mash on the side and finish off by making gravy. This recipe can be adapted for roast dinners and more – make it as big or as small as you like. More importantly, sit back and enjoy your moment of gourmet godliness.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to keep up to date with all of the meals featured.