St. Ewe , 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 travels , 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 food dish serves six to eight people great for enjoying with your loved ones.
How to make baked rhubarb and custard croissant pud: 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 ma.