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Baked ice-cream croissant pudding

By Hannah Lewry

Serves 4

Difficulty Easy

Cooking Time 45 minutes

Ingredients

1 litre Woolworths Tin Roof ice cream
4 free-range eggs
100 g dark brown sugar
½ cup water
6 Woolworths bakery almond croissants
butter, for spreading

Method

1. Preheat the oven to 180°C.

2. Grease a 23 x 30 cm rectangular baking dish liberally with butter. Melt 1 litre Woolworths Tin Roof ice cream in the microwave.

3. Whisk together with 4 free-range eggs, 100 g dark brown sugar and ½ cup water until well combined.

4. Halve 6 Woolworths bakery almond croissants and spread butter on the insides. Arrange the bottom halves in the baking dish, then pour over the ice-cream mixture ensuring they’re covered, then add the tops of the croissants, pressing them in.

5. Dot with 50 g butter, cover with tin foil and bake for 45 minutes, or until set. Remove the tin foil for last 10 minutes of baking. Serve with the remaining ice cream.