- 3 croissants (stale ones are perfect!)
- 50g Horlicks Original
- 50g caster sugar
- 50g dried apricots, sliced
- 3 eggs
- 150ml milk
- 150ml double cream
- 1 orange, juice and zest
- 1 tsp vanilla essence
- 1 tbsp apricot jam
- 2 tbsp water
Preheat oven to 160°C.
Dice the croissants into 5cm squares. Place in croissants in a buttered baking dish tray and add the juice and zest of the orange. Add the sliced dried apricots.
Beat the eggs in a bowl and whisk in the sugar.
In a saucepan, bring the Horlicks Original, milk, cream and vanilla to the boil. Remove from the heat and pour over the beaten eggs and sugar to form a custard.
Pour the custard over the diced croissants and bake in the oven until just set, approximately 20 minutes. The middle should still be soft custard.
Melt the jam with water in a small saucepan to form a glaze. Brush the glaze on top of the pudding and bake for a further 5 minutes.