Ingredients:

• 1 tablespoon butter
• 6 large croissants
• 2 ½ cups cream
• 2 cups milk
• 2 teaspoons vanilla essence
• 2 eggs yolks
• 6 eggs
• 1 cup sugar
• ½ cup berry jam
• 1 pnt fresh berries (strawberry, blueberries, raspberries)

Method:

1. Preheat oven to 200ºC. Grease a 2 litre dish with butter and set aside.
2. Cut croissants in half and lay on an oven tray; place in the oven and toast croissants until they are golden brown.
3. While toasting croissants place cream, milk and vanilla essence in a medium saucepan and heat until very hot but NOT boiling.
4. Remove from heat.
5. In a separate bowl add egg yolks, eggs and sugar and whisk until thick and frothy. Pour in the hot cream mixture a little at a time until it is well combined. Place browned croissants into custard mixture and leave to soak for 10 minutes.
6. Once soaked remove half the croissants and place in greased dish, drop dollops of jam on top of croissants and half the fruit.
7. Place remaining croissants on top of fruit and jam, finish with a little more jam and remaining fruit.
8. Place queen pudding into a water bath and pop in a 180ºC oven for 20 minutes. Once custard is set and firm remove from water bath and serve.

Notes:

• A water bath is a tray or large ovenproof dish filled with about an inch of water big enough for you to place your dish of pudding inside.
• I also use chocolate instead of jam or both together!
• Fruit can be fresh or frozen