Top Tips:
You can use an assortment of pastries including croissants, pain au chocolats, and Danish whirls.
Sprinkle the pastry and custard tray with demerara sugar before putting in the oven to add extra sweetness.
101
101
Serves:
25
g
custard powder
25
g
sugar
500
ml
milk
3
assorted pastries (cut into chunks)
0.5
mango (cut into chunks)
50
ml
mango/apple juice
Recipe submitted by: Gill O’Neill, FoodCycle Luton volunteer
Equipment needed: Hob, pan(s), oven and baking tray(s)
Mix the custard powder and sugar and a splash of milk to form a paste.
Bring the milk to the boil and gradually add the the custard powder mix. Gently stirring until all the powder mix is stirred in and the custard has thickened.
Mix the pastry pieces in baking tray(s) and pour the custard over them, stir, flatten and leave to soak up the custard for about an hour.
Preheat your oven to 180°C fan/200°C non fan/gas mark 6.
Place the baking tray(s) in the oven for 30 minutes, until the tops have gone crispy.
Meanwhile, place the mango in a pan with the mango/apple juice and boil until softened with a generous amount of sugar. Blitz to form a thick purée.
Serve the baked pudding with a dollop of mango purée on the side.
You can use an assortment of pastries including croissants, pain au chocolats, and Danish whirls.
Sprinkle the pastry and custard tray with demerara sugar before putting in the oven to add extra sweetness.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook