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Using croissants makes this pudding rich and buttery. It's as easy-as-pie to pull together using basic ingredients from the larder.

Stale croissants are key to getting the right texture. Blueberries are added to make this dessert lighter and healthy but who am I kidding!

This recipe is so adaptable you could use anything you have in the cupboard. .

  • 6 stale croissants
  • 50g Hello Ewe butter cold
  • 2 eggs
  • 1 yolk
  • 1/4 cup sugar
  • 3 cups whole sheep milk
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup dark or semi sweet chocolate drops
  • 1 cup blueberries
  • 1/2 cup nuts (optional)

Preheat oven to 180 and make a start on your custard.

In a medium bowl whisk together the eggs, yolk, sugar, milk, vanilla extract and cinnamon then set aside.

Cut croissants into 2cm ish chunks and spread evenly around your baking dish. I've used a large round pie dish with deep sides (24cm in diameter and roughly 7.5cm tall).

Next add the blueberries (fresh or frozen) and chocolate to the croissants. If you're including nuts add them here. Dot the butter around the dish.

Pour the custard mixture over the croissants and let stand for 10 minutes to let it all get accquainted and shake hands.

Bake for 35-40mins or until you've reached a deep golden crust and custard has firmed up.

Serve warm with lashings of gelato!

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