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STRAWBERRY + RASPBERRY
Serve with clot ted cream!
Summer puddings
GF V
Serves 4 | Prep 20 mins plus chilling | Cook 25-35 mins | Calories 602 (per serving)
3 stale gluten-free croissants, coarsely torn
225g (8oz) raspberries
150g (5½o) strawberries, hulled and diced
2 large free-range eggs
3 large free-range egg yolks
225ml (8floz) whipping cream
225ml (8floz) milk
120g (4oz) caster sugar
1 tsp vanilla extract icing sugar, for dusting clotted cream, to serve (optional)
1 Arrange four individual ovenproof ramekins on a baking tray.
2 Divide half the croissant pieces, half the raspberries and about half the strawberries between the ramekins.
3 Whisk together the eggs, egg yolks, cream, milk, sugar and vanilla extract in a large mixing bowl until the sugar has dissolved, about 2-3 minutes.
4 Carefully ladle some of the custard mixture into the ramekins, enough to cover the croissant and berries.
5 Top with the remaining croissant pieces and a few more raspberries and strawberries; reserve some for serving.
6 Ladle over more of the custard mixture. Cover the puddings with clingfilm and chill for at least 30 minutes.
7 After chilling, preheat the oven to 180°C/Gas Mark 4.
8 Remove the puddings from the fridge and bake until puffed and golden-brown on top, about 25-35 minutes.
9 Remove from the oven and let cool briefly before topping with the remaining berries and dusting with icing sugar. Serve with clotted cream on the side.
Strawberry & lime torte