Nadiya Hussain's Croissant Ice Cream Pudding
Butter, room temp, for greasing
4 Large croissants
1/2 cup Marmalade, any kind you like
12 1/4 oz Vanilla ice cream, softened
2 oz Dark chocolate, chopped
Confectioner's sugar, for dusting

Preheat the oven to 400°F. Start by greasing a medium rectangular roasting dish with some butter; be generous!

Slice the croissants lengthwise, all the way. Butter the inside of all eight slices with a thin layer of butter, then take the marmalade and spread with a layer of that.

Place the croissants into the dish, arranging them in some sort of neat fashion. Take dollops of the ice cream, dot around sporadically, and allow to just melt a little for 10 minutes. It won’t melt completely; the structure will still be quite fluffy on top.

Sprinkle the chocolate over the top. Pop into the oven and bake for 10 to 12 minutes. Dust with some confectioners’ sugar and it is ready to eat.


Prep Time: 10 minutes + 10 minutes standing

Cook Time: 10 to 12 minutes

Reprinted from NADIYA BAKES by Nadiya Hussain. Copyright © 2020 by Nadiya Hussain. Photographs copyright © 2020 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.