whiskey • Icing sugar, to dust White chocolate and whisky bread and butter pudding with honeycomb foam and whisky ice cream January 31, 2015 admin james martin recipes 0 All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding. They look so pretty on the plate and are perfect as part of an afternoon tea or elevenses! When the cream mixture has reached boiling point, take it off the heat and allow to cool slightly. Mine is a little simpler and probably not as sweet as I don't use jam. Butterfly cakes are a baking classic and are absolutely brilliant to make with children. WHITE CHOCOLATE, WHISKEY AND CROISSANT BUTTER PUDDING BY JAMES MARTIN - TWO PORTIONS • 125ml milk • 125ml double cream • ¼ vanilla pod, split lengthways • 1 free-range egg • 1 free-range egg yolk • 50g caster sugar • 1 large ready-made croissant, sliced • 5g sultanas • 5g butter, melted • 20g white chocolate, grated • 1 tbsp. In a bowl, whisk together the remaining ingredients and pour this mixture over the croissants. White Chocolate, Whiskey Croissant Butter Pudding in Diana's Recipe Book. Lay the croissant slices over the base of an ovenproof dish, slightly overlapping the pieces. Average Rating: (total ratings: 2) ... better still, cheap ones from supermarkets near closing time. This is my version of James Martin's clever idea. Add the egg mixture and grated chocolate to … I do use a lot more whiskey and sometimes even drizzle a little extra over the croissants before pouring the custard over. Sprinkle with the sultanas and pour over the melted butter. White Chocolate, Whiskey and Croissant Bread & Butter Pudding.