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Quince croissant pudding

Recipe from: 24 May 2010

Ingredients 6
Servings 4
Time 5 minutes (excludes quince cooking time)


  • 1
    quince, baked as described below, or use some preserved ones.
  • 4
  • 2
  • 400
    full cream milk (or half milk, half pouring cream)
  • 2
    sugar plus extra for dusting
  • 1
    vanilla paste or essence (optional)


15 mins
Preheat oven to 180 C.

Butter 4 large oven proof cups or ramekins or a 1l pie dish.

Cover the bottom of the dish with quinces and make sure to also add a good spoon or two of their cooking syrup.

You can cut the fruit in smaller slivers if you like.

Slice the croissants thinly, pile on top of the fruit. (You can also layer the fruit and the croissant slices).

Mix the eggs, milk, sugar and vanilla.

Pour milk mix over the croissants and dust the top with a spoon or three brown sugar.

Place the ramekins (or baking dish) in a roasting tin.

Fill the roasting with boiling water until it comes to half way up the sides of the ramekin or baking dish.

Bake until the tops are golden and the custard is just set.

Should be 15 minutes for cups and about 30 minutes for a big dish.

For more of Forage's delectible dishes click here...

Read more on: starch  |  bake

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