Autumn is my favourite time of year - and it's just around the corner.
I am looking forward to swapping my ice creams, fruit salads and cheesecakes
for sponges, crumbles and cobblers - all with lashings of custard (of course).
Here's a delicious variation on the classic bread and butter pudding -
Baked Maple & Walnut Croissant Pudding
4 large croissants
40g walnuts, roughly chopped
3 eggs, lightly beaten
150ml single cream
120ml maple syrup
25g demerara sugar
Place the sultanas and brandy in a small pan and heat until warm. Remove from the heat and leave to stand for an hour.
Lightly grease your dish. Cut the croissants into thick slices and spread with butter on one side.
Arrange the croissant slices, butter side up, and slightly overlapping, in your dish. Sprinkle over the brandy soaked sultanas and walnuts.
In a large bowl beat the eggs and milk together. Then gradually beat in the single cream and maple syrup.
Pour the custard through a sieve, over the croissants.
Leave to stand for 30 mins, so that the croissants absorb some of the custard.
Sprinkle the sugar over the top. Cover the dish and bake for 40 mins in a pre-heated oven. 180C/160C Fan.
Remove the lid and continue to bake for a further 20 mins, or until the custard is set and the top is golden.