Make blackberries the star of the show in this summery twist on a bread and butter pudding. Blackberries vary in sweetness, so try one before cooking and adjust the sugar accordingly
Ingredients:
- 4 croissants (day-old, if possible)
- 100g mascarpone
- 100g blackberry or blackcurrant jam
- 200g blackberries
- 1 lemon , zested
- 3 eggs
- 200ml double cream , plus extra to serve
- 400ml whole milk
- 2 tsp vanilla extract
- 3 tbsp golden caster sugar
Directions:
- Split the croissants and spread a thick layer of mascarpone over the base of each, then top with a layer of jam and sandwich with the tops. Cut the filled croissants into large chunks and tip into a baking dish (ours was 18 x 25cm). Scatter over the blackberries, tucking some underneath the croissants.
- Put the lemon zest, eggs, double cream, milk, vanilla and 2 tbsp of the sugar into a jug, and whisk until well combined. Pour this over the croissants and leave to soak for at least 1 hr, or in the fridge overnight.
- Heat the oven to 180C/160C fan/gas 4. Scatter the remaining 1 tbsp sugar over the pudding, then bake for 30 mins until puffed up, golden brown and set with a slight wobble in the middle. Spoon into bowls and serve warm with cream.
Nutrition per serving:
- kcal568
- fat38g
- saturates22g
- carbs43g
- sugars0g
- fibre3g
- protein11g
- salt0.6g