, who is the multi-award winning free-range egg producer, has joined forces with Cornish supperclub sensation Jade aka Naughty Nonna to create delicious recipes perfect for family feasting. Inspired by her , across Italy, Barbados and the Middle East, Jade's delicious kitchen table menus have become synonymous with using what's in the season as well as including local produce.
This baked rhubarb and custard croissant pud is truly delicious. According to the Jade's site, it reads: "A true classic - rhubarb and custard. Another nostalgic flavour combo, which makes me smile.
"This recipe ties together a sort of bread and butter style pud, mixed with the sweet tangy vibes of the trusty crumble.
"This is a dreamy recipe, where you can chuck it all in a dish and bake to create a naughty brunch dish or a stunning dessert! If you use rhubarb in season you really get that gorgeous pink colour, which pairs with the golden yolk custard."
The dish serves six to eight people great for enjoying with your loved ones.
- 400g forced Rhubarb
- 120g Caster Sugar
- Zest of two Oranges and juice
- Six to eight Croissants
- Two tbsp Icing Sugar, for dusting
- Knob of Butter for greasing
- Custard
Firstly, preheat your oven to 200°C/180°C fan/gas mark six. Roughly cut your rhubarb into 6cm chunks. Place into a baking tray and cover with 50g of caster sugar and half the orange zest.
Squeeze over the orange juice from one orange, and make sure the rhubarb is well coated in the sugary orange juice by giving it a good toss. Arrange the rhubarb into a single layer. Cover the tray with foil, then roast for 15 minutes before removing from the oven.
Reduce the oven temperature to 180°C/160°C fan/gas mark four and grease a baking dish with butter, then smother a thin layer of custard in your tray.
Cut your croissants in half lengthways. Arrange them in the baking dish, cut-side up, then spoon a generous amount of roasted rhubarb, making sure not to add too much syrup, saving about half the rhubarb for later. Then add the other half of your croissants, top side up.
Then pour your custard mixture over the top, still exposing the croissant tops. This creates a crispy texture, but still with custardy pillowy bits too.
Scatter the remaining half of the rhubarb loosely on the top. Then let your pudding sit for 30 minutes so that the croissants absorb the rhubarb syrup & custard. Then bake for 20 minutes until you notice a bit of colour on your pud.
Spoon over your remaining rhubarb and its syrup, Grate over the orange zest with the remaining orange and then finally dust with icing sugar.
