Sometimes a recipe just jumps out of the few things you’ve had around you in the kitchen for the last day or two.
I baked sourdough croissants at the weekend, the few remaining ones have waited patiently whilst slightly drying out. Sylvia kindly brought some pears some time ago. I considered a bread & butter pudding that incorporated pear when suddenly stem ginger popped into my head. I always have a jar or two of stem ginger in syrup, one of the most useful store cupboard ingredients and one that keeps for ages.
For this recipe you will need;
3 or 4 day old croissants
2 peeled pears
300ml of double cream
300ml of milk
220gm of stem ginger in syrup (drained & chopped) see note
100gm of caster sugar
Butter for greasing the ovenproof container
A pinch of salt.
Begin by cutting up the croissants into 6 to 8 pieces and placing into a buttered, ovenproof container. A lasagna dish is perfect. Slice up the pears and sprinkle amongst the croissant pieces, then sprinkle over the chopped ginger.
Whisk together the eggs, milk and cream along with the pinch of salt. Pour over the croissants, pear and ginger and place in a low to moderate oven, 160C for an hour, when the custard mixture should be perfectly set.
This is delicious served warm with a little pouring cream.
The amount of ginger I have used in this recipe makes it a ginger lover’s pudding, ginger is very much a major player and it get my vote but there is nothing to stop you reducing the amount or even leaving it out, but why would you.