Get ready for a culinary adventure that will transport you back to childhood memories with a touch of sophisticated flair! Naughty Nonna, the Cornish supperclub sensation known for her globally inspired, seasonal menus, has partnered with St. Ewe’s free-range eggs to bring you a truly delightful recipe: Baked Rhubarb and Custard Croissant Pud.
This recipe is a symphony of textures and flavors. Imagine the sweet tanginess of rhubarb, the creamy richness of custard, and the buttery flakiness of croissants, all baked together to create a masterpiece that’s perfect for a family feast.
Naughty Nonna’s inspiration for this dish comes from her travels across Italy, Barbados, and the Middle East, where she discovered the magic of using seasonal ingredients to create dishes that are both comforting and exciting. This pud is a testament to her belief in using local produce and celebrating classic flavors.
According to Naughty Nonna’s website, this recipe is a true classic, “a nostalgic flavour combo, which makes me smile.” It blends the familiar comfort of a bread and butter pudding with the vibrant sweetness of a crumble.
This dreamy recipe is incredibly easy to make. Simply chuck all the ingredients into a baking dish and bake to create a naughty brunch dish or a stunning dessert! Using in-season rhubarb will give you that gorgeous pink color that pairs beautifully with the golden yolk custard.
Here’s what you’ll need to create this culinary masterpiece:
* 400g forced Rhubarb
* 120g Caster Sugar
* Zest of two Oranges and juice
* Six to eight Croissants
* Two tbsp Icing Sugar, for dusting
* Knob of Butter for greasing
* Custard
Ready to create your own baked rhubarb and custard croissant pud? Follow these simple steps:
1. Preheat your oven to 200°C/180°C fan/gas mark six.
2. Roughly cut your rhubarb into 6cm chunks and place them in a baking tray.
3. Cover the rhubarb with 50g of caster sugar and half the orange zest.
4. Squeeze over the orange juice from one orange and toss the rhubarb well to ensure it’s coated in the sugary orange juice.
5. Arrange the rhubarb in a single layer.
6. Cover the tray with foil and roast for 15 minutes.
7. Reduce the oven temperature to 180°C/160°C fan/gas mark four. Grease a baking dish with butter and spread a thin layer of custard in the tray.
8. Cut your croissants in half lengthways and arrange them in the baking dish, cut-side up.
9. Spoon a generous amount of roasted rhubarb over the croissants, making sure not to add too much syrup, saving about half the rhubarb for later.
10. Add the other half of your croissants, top side up.
11. Pour your custard mixture over the top, ensuring the croissant tops are still exposed. This will create a crispy texture with custardy pillowy bits.
12. Scatter the remaining half of the rhubarb loosely on top.
13. Let your pudding sit for 30 minutes to allow the croissants to absorb the rhubarb syrup and custard.
14. Bake for 20 minutes until you see a bit of color on your pud.
15. Spoon over your remaining rhubarb and its syrup.
16. Grate over the orange zest from the remaining orange.
17. Finally, dust with icing sugar.
This baked rhubarb and custard croissant pud is guaranteed to be a crowd-pleaser, perfect for sharing with loved ones. With its simple yet stunning presentation and delicious combination of flavors and textures, this dish is sure to become a family favorite. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that will have everyone singing its praises!
