Berry and Tamarillo Croissant Pudding Cake
Indulge in a decadent winter dessert with Berry and Tamarillo Croissant Pudding Cake. Serves 12; perfect with whipped cream.
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Ingredients
- Berry and tamarillo jam
- 5 tamarillos (660g)
- 250 grams (8 ounces) strawberries, halved (quartered if large)
- 1 cup (220g) caster (superfine) sugar
- 1 tablespoon finely grated tangelo rind
- 1/2 teaspoon vanilla bean paste
- 1 star anise
- 8 croissants (400g), each torn into 4 pieces
- 125 grams (4 ounces) raspberries
- 600 millilitres pouring cream
- 1 cup (250ml) milk
- 2/3 cup (150g) caster (superfine) sugar
- 8 eggs
- 1 teaspoon vanilla bean paste
- 2 tablespoons demerara sugar
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