Sticky Fig and Croissant Pudding

Sticky Fig and Croissant Pudding


1 tub of tar10 Sticky Figs for Dessert

6 small croissants

4 large eggs

1 cup thick cream

1 cup full cream milk

Raw sugar for sprinkling on top



  • Pre-heat oven on¬†180¬†degrees.
  • Grease a shallow dish with¬†butter on all sides and the bottom.
  • Drain the figs, reserving the liquid.
  • Cut the figs into thirds.¬†
  • Cut the croissants into halves, diagonally.
  • Once you have greased your dish, place the croissants on the bottom with the "pointy end" sticking up, all in one direction.¬†
  • Whisk the eggs, cream and milk together with 3/4 cup of the reserved fig syrup.¬†¬†
  • Gently pour over the croissants and sprinkle with raw sugar.
  • Cook for 20 minutes, then turn oven down to 150 degrees for a further 20 minutes.


Back to blog