{"id":11486,"date":"2013-12-07T12:53:44","date_gmt":"2013-12-07T11:53:44","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=11486"},"modified":"2013-12-07T12:53:44","modified_gmt":"2013-12-07T11:53:44","slug":"saturday-kitchen-white-chocolate-croissants-and-whisky-bread-and-butter-pudding-by-james-martin","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/11486\/saturday-kitchen-white-chocolate-croissants-and-whisky-bread-and-butter-pudding-by-james-martin\/","title":{"rendered":"Saturday Kitchen: White Chocolate croissants and whisky bread and butter pudding by James Martin"},"content":{"rendered":"

James Martin serves up a treat for Mary Berry on today\u2019s Saturday Kitchen. He makes the queen of baking a white chocolate croissants and whisky bread and butter pudding served with a single malt whisky ice cream.<\/p>\n

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\nThis is a treat that James has served in his restaurant for over twenty years.<\/p>\n

To make his pudding, James pours the milk and cream into a pan, adds a vanilla pod, and gradually brings to the boil.<\/p>\n

He place eggs and sugar together in a mixing bowl and whisk together.<\/p>\n

While the cream is heating, he slices croissants and place into an ovenproof dish, slightly overlapping the pieces and adds butter.<\/p>\n

Once the cream has boiled, he takes it off the heat. He then adds the egg mixture and white chocolate and stirs well until the chocolate is melted.<\/p>\n

He then adds whisky and continues to stir.<\/p>\n

Next, he spoons the cream over the croissants, then adds icing sugar before using a blow torch to melt the sugar (or put under the grill).<\/p>\n

He leaves the pudding to rest for twenty minutes to allow the cream to be absorbed by the croissants before topping it up once again with the remaining cream.<\/p>\n

He bakes it in the oven at 140C for about 15-20 minutes or until almost set.<\/p>\n

James serves his pudding with a honeycomb and a single malt whisky ice cream.<\/p>\n