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Berry Blog

We love berries. We eat them every day. Sometimes we cook them, sometimes we eat them straight out of the packet. This blog is our way of sharing and showing off some of the ways we use our berries. We've prepared the recipes in our test kitchen - which doubles as our staff kitchen. We hope you enjoy these recipes and ideas as much as we do.

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Blueberry and Croissant Puff

Written by Trisha on October 16th, 2013.      0 comments

This weather leaves us wondering when the weather will truly break into sunshine and blue sky - for more than an hour at a time.


Sometimes you come across a recipe that just works ... this delicious pudding with croissants, blueberries and a cream cheese custard, got a 10/10 from our tasters. The few leftovers cold were just as good.   We've made it in a square pan today, but it's also great made in individual ramekins.  Enjoy.
BLUEBERRY AND CROISSANT PUFF
INGREDIENTS:

4 croissants
2 cups Orchard Gold frozen blueberries
250g cream cheese
½ cup caster sugar
2 eggs
1 tsp vanilla essence
1 cup milk


Cooked 3 web
METHOD:
Preheat oven to 160°C.
Cut the croissants up into small pieces and place in a baking dish - we used a 22cm square dish.  
Sprinkle with Orchard Gold frozen blueberries.
Beat the cream cheese, sugar, eggs and vanilla in a bowl until well blended.
Add the milk and mix well. 
Pour this mixture over the croissant and blueberries, then set aside for 20 minutes.
Bake at 160°C for 35-40 minutes, until set in the centre and golden brown.  
Serve warm sprinkled with icing sugar.
If baking in ramekins, bake for 20-25 minutes.
from a recipe on The Girl Who Ate Everything blog
 

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