Ingredients

25g Pecan Nuts

4 Large Croissants (300g, 1 day old)

50g Plain Chocolate

450ml Milk

450ml Double Cream

4 Egg Yolks

150g Caster Sugar

225g White Chocolate

4T Bourbon

4T Apricot Jam

Whipped Cream to serve

Method

Preheat the oven to 180 degrees. Toast pecans in frypan on medium heat, set aside. Cut croissants in 5mm slices and layer in a 35-23cm ovenproof dish. Roughly chop pecans and scatter on top along with the plain chocolate.

Place the milk and cream in a pan and just bring to the boil. Using an electric mixer or hand whisk, beat the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in the heated milk mixture and then stir in the white chocolate until melted - you may need to place this over a pan of simmering water if the mixture has cooled down to much. Stir in enough bourbon to taste.

Pour egg mixture over the croissants. Cover tightly with foil and set aside for ten minutes to allow the croissants to soak up the custard. Bake for 25-30 minutes until just set but with a slight wobble in the middle. Remove the foil and discard.

Pre-heat the grill to medium. Heat the apricot jam in a small pan or the microwave and when syrupy use to brush all over the top of the pudding. Flash the pudding under the grill for 2-3 minutes until bubbling and lightly golden. Serve warm or at room temperature with whipped cream.

Serves 8-10

1 x Basic Pavlova Recipe

50g Peeled Hazelnuts

400ml Thickened Cream

2T Icing Sugar (Sifted)

1 Vanilla Pod (Scored Lengthways, Seeds Removed)

1 Cup Mixed Berries (Blackberries, Raspberries)

200g Caster Sugar

200ml Water

Method

Bake hazelnuts in 150 degree oven until light brown, lightly crush and set aside.

Whip the cream with icing sugar and vanilla seeds until soft peaks form. Refrigerate until required.

Put caster sugar in a saucepan, add water and bring to the boil. Reduce until the liquid turns into caramel.

Top the Pavlova with cream, berries and hazelnuts and then drizzle with caramel.

Ingredients

4 Egg Whites

225g Caster Sugar

5ml Corn Flour

5ml White Wine Vinegar

2.5ml Vanilla Essence

Method

Preheat oven to 130 degrees. Line a baking tray with baking paper and draw a 23cm diameter circle on the paper. Turn the paper over.

Using an electric mixer, whisk egg whites until soft peaks form. Add caster sugar one spoonful at a time while still mixing until mixture becomes stiff and shiny.

Combine corn flour, white wine vinegar and vanilla essence and fold into the egg white mixture.

Spoon half the pavlova mixture on to the prepared circle and then put large scoops around the edge to form a rim.

Bake for 1 and a half hours. Allow to cool in oven for at least 3 hours. Transfer to a wire rack.