Croissant Bread Pudding

Ingredients

(serve 4-5)

4 big croissants/8 small croissants

175 ml milk

200 ml cream

1/2 vanilla pod

2 egg yolks

1 egg

60 g sugar

40 g raisins

1 L baking tin

Method

1. Preheat oven at 160 degrees or gas marked 3.

Roughly tear the croissants into pieces, put them in a bowl and add raisins.

2. Start with the vanilla bean. Make an incision downt he centre, scrape the pulp out and put in a saucepan.

3. Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.

4. Put the egg and yolks in a bowl, add the sugar and begin whisking. Mix a little hot milk, pour it all back into the saucepan and mix thoroughly.

5. Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like 15 minutes.

6. Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed. Place the tin in the centre of the oven and bake for 30-35 minutes.

7. To check that the pudding is done, insert a knife into the centre. If when removing it is slightly wet then the pudding is ready as the centre should remain moist.

8. Serve the pudding either hot or cold with fresh cream or ice cream.

Sour vegetable dish

Ingredients

1 packet of kiam chye

2 big tomatoes

2 pieces of firm beancurd

salt

Method

1. Rinse and chop kiam chye & tomatoes into pieces.

2. Cube firm beancurd. Pan fried beancurd to slight brown. Drain and set aside.

3. Saute some ginger minced, toss in the chopped kiam chye and fry for 2 minutes.

4. Stir in the chopped tomatoes and mixed for another 1-2 minutes.

5. Add in the brown beancurd cubes, seasoning to taste. Pour some water and simmer for a few minutes.

6. Off fire and serve hot.