Crodough and Butter Pudding

If you find yourself in a position where you can’t finish a box of cronuts… just bookmark this recipe and you’ll be sorted for life!

Done in 20mins cooking, 2hrs freezing minutes

Serves 8

Dish by Ori Goldberg

Ingredients

for the crodough and butter pudding

600mldouble cream

1vanilla pod

8egg yolks

70g granulated sugar

50ml baileys Irish cream

8Rinkoff's salted caramel and pistachio crodoughs

for the biscoff crodough ice cream

1Rinkoff's lotus biscoff crodoughs

920mlvanilla ice cream

50ml smooth lotus biscoff spread

handful oflotus biscoff biscuits

Bread and Butter pudding is a British dessert staple, and is delicious in its classic form - but not Christmassy enough! We've adapted it using cronuts from iconic London bakery Rinkoff's - or Crodoughs, as they call them. Butter pudding is the ultimate way of using up any leftover baked goods that made it to the next day (and it goes without saying that any cronuts will do, here – although Rinkoff's are particularly special). Soft, full of custard, and with a hint of Baileys Irish cream, we don't see ourselves craving any other Christmas dessert for a while!

Method

Start by making the easiest, most delicious custard. In a saucepan, add your cream, vanilla and baileys, and let heat until just simmering. Mix together your sugar and egg yolks, and slowly pour your hot cream into the eggs, whisking constantly. Strain and save for the pudding!

For the Crodough and butter pudding: Using delicious Pistachio and Caramel Crodoughs from Rinkoff’s bakery, we’re going to put a festive twist on a classic dessert, bread and butter pudding.

Take each Crodough, and slice it into 3 slices. Save the top of the crodough to finish the pudding, and repeat for any of the crodoughs you may have not eaten.

Butter the insides of your chosen oven-proof dish, and pour enough custard to coat the bottom. Place the first layer of crodoughs, in two lines of four, and cover with a bit more custard. Repeat each step, for the next layer, and for extra fun, add crumbled blanched pistachios.

Once you’ve covered the second layer with custard, place the saved tops of the Crodoughs on the top of the pudding, and carefully pour the remaining custard into the pudding. Press down on the pudding to make sure all the Crodoughs are covered in custard (we don't want any dry bits!)

Let the pudding sit whilst you preheat your oven to 180°c, and once at temperature, bake your pudding for 20-25 minutes.

For the Biscoff Crodough ice cream: If for whatever reason you haven’t finished a whole box of Rinkoff’s Biscoff Crodoughs, take one, cut it up and put it in your food processor. Add your vanilla ice cream, and pulse several times until the ice cream and Crodough has mixed evenly.

Pour out half into a freezer safe dish. Pour melted smooth Biscoff spread on top. Pour the rest of the Crodough ice cream, more Biscoff spread, and covering with more Biscoff biscuits. Leave to set in your freezer for a minimum of 2 hours.

Share with friends (or don't). Have a Merry Christmas and enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!