Name: Butterscotch orange croissant dessert
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 5 bread croissant; 1/4 cup marmalade orange; 1 cup cream; 1 cup milk; 3 eggs; 100 g sugar; oranges grated zest; butterscotch; croissants; 30 g butter; 100 g brown sugar; 1/4 cup golden syrup; oranges juice only; 1/2 cup cream double thick

Recipe Disclaimer

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Ingredients (14)

5	bread — croissant
1/4 cup	marmalade — orange
1 cup	cream
1 cup	milk
3	eggs
100 g	sugar
	oranges — grated zest
	butterscotch
	croissants

BUTTERSCOTCH SAUCE:

30 g	butter
100 g	brown sugar
1/4 cup	golden syrup
	oranges — juice only
1/2 cup	cream — double thick

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Method:

Preheat the oven to 160ºC.

Slice croissants lengthwise into 1cm-wide slices. Spread one side with orange marmalade. Arrange slices in a buttered ovenproof dish. Whisk together cream, milk, eggs, sugar and zest in a jug and pour over croissants. Set dish aside for 30 minutes.

For the butterscotch sauce:
Heat butter, sugar, golden syrup and juice in a pot over low heat stir until sugar has melted. Increase heat; cook for 5–8 min until almost caramel. Remove from heat and stir in cream. Pour half of sauce over the pudding and bake for 1 hour or until set.

To serve:
Serve pudding warm with the extra sauce on the side.

Text and image:Fairlady

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