Desserts & Baking

Baked ice-cream croissant pudding

4
Easy
Wine/Spirit Pairing
Woolworths Spier Natural Sweet White
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Ingredients

Method
  • 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

Ingredients

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.
Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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