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Wild Blueberry Butter Pudding

Wild Blueberry Butter Pudding



  • 4 day old croissants
  • 50g unsalted butter
  • 100g Bonne Maman Wild Blueberry Conserve
  • 4 large eggs
  • 200ml whole milk
  • 50ml cream
  • finely grated zest of 1 large orange
  • few drops of vanilla extract
  • 100g mixed fresh raspberries and blueberries
  • icing sugar, to serve



  1. Heat the oven to 180C, fan oven 160C, gas mark 4.

  2. Slice the croissant in half horizontally and spread with butter and Bonne Maman Wild Blueberry conserve.

  3. Quarter each one and scatter over the base of a buttered oven-proof dish.

  4. Whisk together the eggs, milk, cream, zest and vanilla.

  5. Strain about half the mixture over the croissant and leave to soak for 2-3 minutes. Strain over the remaining mixture and bake for 30 minutes.

  6. Scatter over the fresh fruit and return to the oven for a further 5 -10 minutes or until the custard is very lightly set. Much will depend on the size and depth of your dish so take the pudding from the oven when the custard is still a little wobbly.

  7. Dust lightly with icing sugar before serving with chilled single cream or ice-cream.

Cooks tips

Cooks tips

  1. Use any Bonne Maman Conserve in this pudding - try Mirabelle Plum Conserve with fresh strawberries or Rhubarb Conserve with slices of fresh orange.

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Good to know

  • This recipe serves 4-6
  • Perfect for using up left over croissants
  • Suitable for vegetarians

Recipe by

Bonne Maman

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