Nadiya Hussain's Croissant Ice Cream Pudding
This is based on a bread-and-butter pudding, but made with croissants because they are much more buttery, then smothered with extra butter and lashings of thick marmalade. It’s also much faster than a regular bread-and-butter pudding because I’m making it with ice cream – not just popping some on the side or on top, but actually making the pudding with it! Traditionally made with custard and milk, it seemed like the perfect short cut. Sprinkle with some dark chocolate and this might be the fastest and most buttery pudding you will make, ever.
|butter, at room temperature, for greasing the dish and spreading|
|170g||marmalade, fine shred or smooth, whatever you prefer|
|350g||vanilla ice cream, softened|
|60g||dark chocolate, chopped|
|icing sugar, for dusting|
Prep: 10 minutes, plus 10 minutes standing. Cook: 10–12 minutes
Preheat the oven to 200°C/fan 180°C/gas 6. Start by greasing a medium rectangular roasting dish with some butter, be generous!
Slice the croissants lengthways, all the way. Butter the inside of all eight slices with a thin layer of butter, then take the marmalade and spread with a layer of that.
Place the croissants into the dish, laying them in some sort of neat fashion. Take dollops of the ice cream, dot around sporadically and leave to just melt a little for 10 minutes. It won’t melt completely, the structure will still be quite fluffy on top.
Sprinkle the chocolate over. Pop into the oven and bake for 10–12 minutes. Dust with some icing sugar and it is ready to eat.