Nectarine and blackberry croissant cake
I made this pudding in a baking tin so it resembled a cake but it may be easier to make in a baking dish, especially as some spring-form tins don’t hold liquids effectively. If you choose to make it in a baking tin, line the outside of the tin with foil to catch any runaway custard.
Servings: 6
Ingredients
- 8 croissants
- 8 heaped tsp apricot jam
- 4 small nectarines or 3 large
- A punnet of blackberries
- 1-2 tbsp sugar
- 1 large egg
- 2 egg yolks
- 250 ml double cream
- 125 ml full-fat milk
- 2 tsp demerara sugar
Instructions
- Preheat the oven to 160°C/320°F. Grease a 10 inch/25cm spring-form cake tin with butter. Line the outside of the tin with foil and place on a baking tray.
- Slice the croissants in half and sandwich with spoonfuls of apricot jam. Squash them all into the tin. Chop the nectarines into wedges and arrange, along with the blackberries, amongst the croissants, leaving some on the surface to blister in the oven.
- Beat together the sugar, egg, egg yolks, cream and milk, and pour over the croissants. Leave to sit for 15 minutes to soak into the pastry then sprinkle with the demerara sugar.
- Pop the cake tin into the oven and bake for 30 minutes, or until the surface is firm, crisp and golden. Serve with cream, crème fraîche or ice cream, or all three!