Whisky and marmalade croissant pudding with coconut cream

Name: Whisky and marmalade croissant pudding with coconut cream
Yield: 6
Ingredients: 6 large Croissants, sliced in half lengthways (Main); 100 g Butter, softened; ½ cup Raisins, jumbo medley; 4 Dried figs, sliced 1cm thick (Ray used Turkish ones); 2 Bananas, sliced 1cm thick; 5 Eggs, beaten (Main); 250 ml Milk; ½ cup Brown sugar; 1 tsp Pure vanilla extract; 4 Tbsp Whisky, alternatively use rum or brandy (Main); ¾ cup Marmalade, melted over low heat when needed (Main); 400 ml Thick coconut cream

for 6 people

Tam West

Ray McVinnie

Chef and food writer

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This is basically a bread and butter pudding baked in a cake tin. It also reheats well.

This recipe is part of Ray's mid-winter three-course dinner for six.

Ingredients

6 large	Croissants, sliced in half lengthways (Main)
100 g	Butter, softened
½ cup	Raisins, jumbo medley
4	Dried figs, sliced 1cm thick (Ray used Turkish ones)
2	Bananas, sliced 1cm thick
5	Eggs, beaten (Main)
250 ml	Milk
½ cup	Brown sugar
1 tsp	Pure vanilla extract
4 Tbsp	Whisky, alternatively use rum or brandy (Main)
¾ cup	Marmalade, melted over low heat when needed (Main)
400 ml	Thick coconut cream

Directions

Heat the oven to 180C.
Butter the bottom of a 21cm diameter cake tin and line with baking paper — don't use a springform tin as it may leak.
Spread the butter over the insides of the croissants.
Put the raisins, figs and banana slices into a bowl and mix.
Make a layer of half the croissants, butter side down, in the bottom of the tin.
Sprinkle the raisin mix evenly over the croissants.
Place the remaining croissants, butter side down, evenly on top.
Mix the eggs, milk, sugar and vanilla in a bowl and pour evenly over the contents of the cake tin. Press down firmly with the palm of your hand so the milk mixture is soaked up by the croissants and the top is flat. Let stand for 5 minutes.
Place in the oven and bake for 50 minutes or until puffed up and well set. Make sure it is cooked in the middle — push down on it to test it, no liquid egg mixture should come out.
Remove from the oven and let stand 5 minutes then run a small knife around the sides and turn out on to a serving plate. Peel off the paper. Spoon the whisky over the top and brush with the melted marmalade. Serve in wedges with coconut cream.