Caramel croissant pudding by Nigella!

(North American measurements to follow)

2 stale croissants

100g caster sugar

2 x 15ml tbsp water

125ml double cream

125ml full-fat milk

2 x 15ml tbsp bourbon

2 eggs, beaten

1 Preheat the oven to 180C/Gas 4.

2 Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml.

3 Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

4 Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.

5 Turn the heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over a low heat. Take off the heat and, still whisking, add the beaten eggs. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.

6 Place in the oven for 20 minutes.

Nigella Lawson

Time to hit the hedgerows - Elderberries

I spent 4 days in New York and then another 5 and 1/2 days on the Queen Mary 2 coming back to the UK. I had hoped to visit some cookery book stores but unfortunately I only went into two book stores, one was a generalist and the other a French language store. However, I did experience some interesting food both in the city and on the ship.

The impression I have of New York is one of a city full of places to dine or to buy food to go. I went out early every morning and bought a take away breakfast. Near my hotel was near Briant Park where I sat under trees and watched New York wake up and pass by. More about New York and the Queen Mary 2 later.

I came back to England to discover various hedgerow fruits ready to be picked. Just nearby to the house are ripe blackberries and in Emma's garden (number 2 daughter) there are elderberries. Both of us were wondering what we could do with them and so I have been doing some research. At this site, you'll find some important information about Elderberries. Did you know that they had cyanide in them unless they are cooked?

Homemade Blackberry Jam

6 lb. blackberries
1/4 pint water (5 fl. oz)
Rind and juice of 2 lemons
6 lb. sugar

Instructions

1. Put the cleaned fruit, the water and lemon rind and juice in the sauce pan.

2. Simmer until the fruit is soft.

3. Stir in the sugar and boil rapidly until setting point is reached.

4. Remove from the heat, skim, pot, cover, and label.

10 jars (depending on your size of jar)