5 - 6 very stale croissants (at least 24 hours old. You can also use plain stale bread, just butter the bread when you use it in this recipe)
250g raisons (soak in warm water for 15 minutes before using)
150g apricot jam
100ml buttermilk or whipping cream
3g mixed spice
5ml vanilla essence
4 eggs at room temperature
This recipe is for a baking tray with the dimension 18x23cm
1. Preheat the oven to 170C
2. To prepare: Line your baking tray with butter and then sprinkle half of your soaked raisons on the bottom of your tray. Then tear up your croissants into bite size pieces and place in a separate bowl.
3. Put your apricot jam in a sauce pot with a bit of water on a medium heat. Heat the jam until it forms a liquid (this is called a noppage). Using a brush, brush this noppage onto all sides of the croissant pieces.
4. Transfer these coated croissants on top of the raisons in your baking tray.
5. In a pot add your milk, buttermilk, honey, mixed spice, cinnamon and vanilla and stir on a medium heat.
6. While your milk mixture is infusing, crack open your eggs in a separate bowl and mix them together.
7. When your milk mixture is just about to come to a boil, take it off the heat and add little by little to the egg mixture. You want to continuously stir the eggs when adding the milk, otherwise they will scramble. You have now created a custard.
8. Once all combined add half of the custard to the baking tray, and allow the croissants to absorb the custard by waiting for a few minutes before adding the rest of the custard.
9. Add the rest of the custard as well as sprinkle over the rest of your raisons and then bake for 40-50minutes. You will know when the pudding is ready when you stick a knife in the middle and it comes out clean.
10. To finish off, you can pour custard over the top or create anglaise, to pour on top.