Neven Maguire's Strawberry & Lemon Croissant Pudding

INGREDIENTS

• 8 Simply Better French Made All Butter Croissants, cooked
• 4 Simply Better Free Range Corn Fed Large Eggs
• 1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries, sliced in half or quarters
• 4 Tbsp. Simply Better Handmade Seville Orange Marmalade
• 100g Simply Better Spanish Orange Blossom Honey
• 300ml Simply Better Organic Irish Jersey Milk
• 250ml Simply Better Single Source Irish Jersey Cream
• Finely Grated Rind & Juice of 1 Lemon
• 1 Vanilla Pod, split and seeds scraped out or 2 Tsp Vanilla Extract
• 75g Sultanas
• 15g Butter, for greasing

To serve:

• Simply Better Irish Made Vanilla Ice Cream

METHOD

1. Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Lightly butter an ovenproof dish that’s about 25cm x 16cm (10in x 6in) and 2.5cm (1in) deep.
2. Mix together the eggs, lemon rind and juice, vanilla seeds or extract and honey in a small bowl beating lightly to combine. Add the jersey milk and cream and whisk together.
3. Scatter half of the strawberries and sultanas on the base of the buttered dish and arrange a layer of the croissants. Pour over half the egg mixture, pressing the croissants down gently. Repeat this process with the remaining strawberries and sultanas and top with the last four croissants and pour over the remaining egg mixture, pressing the croissants down gently.
4. Place the dish into a roasting tin and fill with warm water until it comes three-quarters of the way up the dish. Bake for 30-35 minutes, until just set.
5. Meanwhile, heat the marmalade in a small pan. Brush the top of the cooked pudding with the marmalade.
6. To serve, cut into slices while still warm and arrange on warmed serving plates with pouring cream or ice cream.