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4.84 from 30 votes

Golden Syrup & Clotted Cream Croissant Pudding

Croissants baked in a golden syrup and clotted cream custard.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 4
Author Camilla


  • 4 Croissants sliced into chunks
  • 4 tbsp 60 mls Golden syrup
  • 75 g Clotted cream
  • 350 mls Semi skimmed milk
  • 3 Large eggs
  • 1 tsp vanilla paste or extract


  • Arrange the croissant slices cut side up in an oven proof dish.
  • Whisk the eggs together and then whisk in the milk and vanilla paste.
  • Put the golden syrup and clotted cream in a saucepan and heat through gently and stir until the cream has dissolved.
  • Remove the pan from the heat and whisk in the egg mixture.
  • Pour over the croissants slices and dunk them down under the mixture with a fork to ensure they are all coated.
  • Leave to rest for 15 minutes at room temperature to absorb the custard.
  • Preheat the oven to 180°C.
  • Bake in the bottom of the oven for 30 minutes or until the custard has set and the pudding is golden.
  • Serve with clotted cream for extra indulgence!