My Son Stephen has come to stay for a couple of weeks, this is because he has started a new job and while he settles into it I thought it would be nice for him to be spoilt a little by his Mummy, yes I know he is 21, but hey, I love looking after my Brood so its allowed and lots of yummy home cooking & having your Mum do your washing and ironing for a bit never hurt anyone.

Having Stephen home has given me the excuse, even if it is causing me to put on a couple of pounds, to make lots of yummy desserts and to me any excuse is a good excuse.
I absolutely adore bread and butter pudding, but my lot can be really fussy and don’t like sultanas or raisins, so this recipe suits them down to the ground. It’s warm, comforting, sweet and served with a good quality vanilla ice cream will melt any Son’s heart. I think this dessert is so divine that it would make a superb dinner party pud.
So massive congratulations to Stephen and I hope you are really happy in your new job and all goes well.
Buon appetito
INGREDIENTS – Serves 2
2 stale croissants
100g caster sugar
2 x 15ml tablespoons water
125ml double cream
125ml full-fat milk
2 x 15ml tablespoons bourbon (I used Baileys & it was yummy)
2 eggs, beaten
METHOD
1.Preheat the oven to 180°C/gas mark 4.
2.Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml for this.
3.Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
4.Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don’t be too timid.
5.Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
6.Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
7.Place in the oven for 20 minutes.