Gordon Ramsay's 10 minute posh pudding
In lockdown Gordon Ramsay was forced to press pause on his multi Michelin star restaurant empire and instead he challenged himself to create a series of meals in 10 minutes for his YouTube channel, all now in his latest book ‘Ramsay in 10’. Gordon's in the kitchen today to cook up a pudding that he promises you can have on the table in just 10 minutes - his french toast with butterscotch apples and sesame brittle!
Croissant french toast with butterscotch apples and sesame brittle
If you ever have any leftover croissants that need eating up – I’m aware of how ridiculous that sounds, but just incase you ever do –you can’t do better than make this desert. Like traditional bread and butter pudding, it is even better with slightly stale croissants, so leave yours, if you can resist, and make the following day. You could swap the apple for pears or peaches, depending on the season, and add a splash of apple brandy to the caramel for extra flavour.
120ml cold custard
100ml whole milk
4 tbsp demerara sugar
1 large apple
2 tbsp honey
2 tbsp butter
Vegetable oil, for frying
2 sesame snaps
Icing sugar, for dusting
Clotted or whipped double cream
Pinch of ground cinnamon
1. Using a knife, make a lengthways slit in each croissant, being careful not to cut right through them. Spoon or pipe the custard into the slits, then gently press the edges together to seal.
2. Crack the eggs into a wide bowl and mix with the milk. Submerge the croissants in the mixture, turning to ensure they are completely soaked.
3. Meanwhile, place a small, non-stick frying pan over a medium heat and sprinkle in 2 tbsp of the sugar.
4. Peel and slice the apple into pieces 1cm thick and place in the pan. Allow to bubble until golden brown and caramelised, then add the honey and butter and stir as they melt. Keep warm over the lowest possible heat until needed.
5. Place a large, non-stick frying pan over a medium-high heat and drizzle in a little oil. When it is hot, put the croissants into the pan and cook for 2 minutes on each side, until crisp and golden. Sprinkle with the remaining sugar then flip over and cook until the sugar has melted and caramelised.
6. Add 2 tbsp water to the apples to loosen the sauce, then remove from the heat.
7. Put the croissants onto desert plates and arrange the apple on top. Drizzle with the sauce, then sprinkle over the broken sesame snaps and a dusting of icing sugar. Serve with clotted or whipped cream, dusted with a pinch of cinnamon.
Chefs tip - Use a clean squeezy bottle to insert the custard into the croissants. It will make light work of a fiddly job.