Bread and butter pudding with redcurrant glaze

Ingredients
50ml/2fl oz double cream 1 vanilla pod, seeds scraped out pinch ground cinnamon 4 free-range egg yolks 1 tbsp icing sugar butter, for greasing 2 ready-made plain croissants, sliced 3 tbsp ready-made redcurrant jelly icing sugar, to dust

Preparation method
1. For the custard, pour the cream into a saucepan, add the vanilla pod, seeds and cinnamon and heat until gently simmering. Remove from the heat, remove the vanilla pod and discard. 2. Place the egg yolks and icing sugar into a large bowl and whisk together. 3. Pour the egg yolk mixture into the cream, whisking well. Return the pan to the heat and cook gently, stirring until the custard has thickened slightly. 4. Grease a small microwaveable dish and place the sliced croissants into the bottom of the dish. 5. Pour the custard over the croissants. Transfer the dish to the microwave and cook on high for 2 minutes. 6. Place the redcurrant jelly into a small saucepan and heat gently until melted. 7. To serve, remove the bread and butter pudding from the microwave, brush with the warm redcurrant jelly and dust with icing sugar. Required techniques

White chocolate, whisky and croissant butter pudding

Ingredients
500ml/17fl oz milk 500ml/17fl oz double cream 1 vanilla pod, split lengthways 3 free-range eggs 5 free-range egg yolks 200g/7oz caster sugar 4 large ready-made croissants, sliced 25g/1oz sultanas 25g/1oz butter, melted 175g/6oz white chocolate, grated 3 tbsp whisky 55g/2oz apricot jam icing sugar, to dust

To serve
vanilla ice cream sprig fresh mint, to garnish

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. 2. Pour the milk and cream into a pan, add the vanilla pod and bring slowly to the boil. 3. Crack the eggs into a large mixing bowl with the egg yolks and sugar and beat together until pale and fluffy. 4. Lay the croissant slices over the base of an ovenproof dish, slightly overlapping the pieces. Sprinkle with the sultanas and pour over the melted butter. 5. When the cream mixture has reached boiling point, take it off the heat and allow to cool slightly. Add the egg mixture and grated chocolate to the cream and stir well. Set aside for a few minutes to allow the chocolate to melt, stirring occasionally. 6. Add the whisky to the cream mixture, then strain the cream through a sieve over the croissants. Remove the vanilla pod. 7. Cover the dish with foil and bake in the oven for 15-20 minutes, or until almost set. 8. Remove from the oven, coat the top with the jam and dust with icing sugar. Heat with a mini-blowtorch to caramelise the top, or place under a hot grill. Technique: Caramelising sugar with a blow torch 9. To serve, allow the pudding to reach room temperature and serve with a scoop of ice cream and a sprig of mint, to garnish. Required techniques

Chocolate croissant bread and butter pudding

Ingredients
For the bread and butter pudding
butter, for greasing 2 tbsp double cream 4 tbsp chocolate and hazelnut spread 2 free-range eggs 2 ready-made croissants, sliced

To serve
icing sugar, to dust double cream, for drizzling

Preparation method
1. Preheat the oven to 180C/350F/Gas 4. 2. Grease an ovenproof dish with butter. 3. Place the cream and chocolate and hazelnut spread into a large bowl. Crack in the eggs and whisk together until smooth and well combined. 4. Arrange the croissant slices in the base of the dish and pour over the cream and chocolate mixture. 5. Transfer to the oven and bake for 10-12 minutes, or until set. 6. To serve, dust the pudding with icing sugar. Place servings of the pudding into bowls and drizzle with cream

Honey and sultana-glazed croissants

Ingredients
2 ready-made croissants, sliced in half lengthways 4 tbsp honey 2 tbsp sultanas icing sugar, to dust

Preparation method
1. Preheat the oven to 200C/400F/Gas 6. 2. Place the croissants cut-side up on a non-stick baking sheet. Drizzle with honey and sprinkle over the sultanas. 3. Transfer to the oven and bake for five minutes, or until warmed through. 4. To serve, place the warm croissants onto serving plates and dust with icing sugar.