Croissant and Apple Pudding

Serves 4


Ingredients:

2 croissants
410g can pie apples
⅔ cup (100g) chopped mixed dried fruit medley
1 cup (250ml) milk
1 cup (250ml) cream
4 eggs, lightly beaten
1 tbsp demerara sugar


Method:

• Preheat the oven to moderately hot 200°C (400°F). Cut the croissants into 5mm slices widthways. Place half the slices in a single layer in the bottom of four lightly greased 1 cup (250ml) ramekins or ovenproof dishes.
• Divide the apple into four and lay it over the croissant slices in the ramekins. Spoon a quarter of the fruit medley into each dish, then place the remaining croissant slices on top of the filling.
• Pour the milk, cream and beaten egg into a bowl and mix together, then slowly pour it over the filling in each dish. Place the puddings on a baking tray, sprinkle with sugar and bake for 25 minutes, or until the custard is set and the top is golden brown. Serve with cream, if desired.

Nutrition per serve:
Protein 13g;
Fat 42;
Carbohydrate 60g;
Dietary Fibre 3.5g;
Cholesterol 280mg;
2742 kj (655 cal)

Note: Fresh or frozen croissants can be used. If using frozen ones, thaw them before use.