Recipe: Cherry, chocolate and pickled walnut croissant pudding
While they are usually eaten with savoury accompaniments or in savoury dishes, pickled walnuts aren’t inherently savoury and can work beautifully in desserts. In this dish, the gentle tartness and warm spice of the pickled walnuts complement the sweetness of the cherries and the richness of the dark chocolate, all balanced against the buttery croissants and creamy baked custard. Together, they create a pudding that is indulgent but perfectly harmonious, with every bite offering a mix of sweet, tangy, and slightly spiced flavours.
Recipe serves 4.
Ingredients:
- 4 mini croissants or 2 larger croissants (approx 170g in total)
- 80g or approx 1/2 cup pitted cherries (fresh or from a tin/jar)
- 30g dark chocolate, roughly chopped (or use choc chips/melts)
- 2 pickled walnuts, chopped
- 2 eggs
- 1/3 cup milk
- 1/3 cup cream
- 2 tbs sugar
- ½ tsp cinnamon
- ½ tsp vanilla bean paste or vanilla extract
Method:
- Tear or chop the croissants and place them in a greased baking dish, with the cherries, chocolate pieces and chopped pickled walnuts evenly distributed and pushed down between the pieces of croissant.
- Whisk the remaining ingredients together and pour over the croissants. Press down on the croissants a little to ensure they are mostly covered by the egg mix. Leave for 20 mins or so to soak in.
- Preheat the oven to 160 degrees celcius. Cover the pudding with foil, a silicone sheet or baking paper and bake it for 15 mins, then remove the covering and bake another 15-20 mins until brown and crispy on top.
- Serve with cream or ice cream.