This recipe first appeared in Food magazine.
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Ingredients
Method
1.Line the base of a 23cm springform cake tin, so baking paper comes 1–2cm up the sides. Place tin on a rimmed baking tray.
2.Spoon plums individually into a bowl, remove each stone and break the fruit into a chunky purée. Reserve the syrup.
3.In a separate bowl, combine almonds and cinnamon and set aside. In a big jug, combine sugar, eggs, yolks, milk, cream and vanilla. Whisk well with a fork.
4.Roughly tear 3 croissants and arrange in the base of the cake tin. Pour over half the egg custard mixture, spoon in half the plums and sprinkle with half the almond mixture. Repeat with remaining croissant, custard, plums and almond mixture. Weight the top with a plate, pressing down gently to compact and level the top. Remove plate and leave mixture to soak for 30 minutes. Preheat oven to 180°C.
5.Sprinkle with flaked almonds and demerara sugar and bake for an hour, or until golden and a knife inserted in the middle comes out clean.
6.Make a sauce by placing the reserved plum syrup into a small saucepan and simmering for 15 minutes, or until it is reduced by two thirds and coats the back of a spoon. Serve drizzled over the pudding.
Note
- Use a rimmed baking tray to prevent any custard leaking out and dripping into the oven. This is perfect warm as a dessert, or cold as a cake for afternoon tea. PER SERVE Energy 575kcal, 2406kj • Protein 11.2g • Total Fat 31g • Saturated Fat 14.2g • Carbohydrate 62g • Fibre 4g • Sodium 234mg
