Name: Blackberry, lemon & mascarpone croissant pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 4 Bake from Frozen All Butter Croissants; 100g mascarpone; 100g blackberry or blackcurrant jam; 200g blackberries; 1 lemon zested; 3 eggs; 200ml double cream plus extra to serve; 400ml whole milk; 2 tsp vanilla extract; 3 tbsp golden caster sugar

Blackberry, lemon & mascarpone croissant pudding

Make blackberries the star of the show in this summery twist on a bread and butter pudding. Blackberries vary in sweetness, so try one before cooking and adjust the sugar accordingly

45 min total 15 min prep 30 min cook 6 568 cal

Instructions

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1 Split the baked croissants and spread a thick layer of mascarpone over the base of each, then top with a layer of jam and sandwich with the tops. Cut the filled croissants into large chunks and tip into a baking dish (ours was 18 x 25cm). Scatter over the blackberries, tucking some underneath the croissants.
2 Put the lemon zest, eggs, double cream, milk, vanilla and 2 tbsp of the sugar into a jug, and whisk until well combined. Pour this over the croissants and leave to soak for at least 1 hr, or in the fridge overnight.
3 Heat the oven to 180C/160C fan/gas 4. Scatter the remaining 1 tbsp sugar over the pudding, then bake for 30 mins until puffed up, golden brown and set with a slight wobble in the middle. Spoon into bowls and serve warm with cream.