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Baked Profiterole Pudding

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Baked Profiterole PuddingThis baked profiterole pudding is a better, fancier, and more tasty version of the bread and butter pudding we all love.

Toss 30 – 40 small profiteroles with 125 ml warmed marmalade.

Arrange the profiteroles in a greased 15cm x 30 cm ovenproof dish in one layer.

Whisk 1/3 cup of sugar, 4 eggs, 1 cup each of milk and cream, 1 tsp vanilla essence, a pinch of salt, and 2 crushed cardamom pods together.

Pour the mixture over the profiteroles and bake for 20 – 25 minutes at 170 degrees celsius until the custard is set and the profiteroles are browned. Serve with a dusting of icing.

This recipe serves 6.

Here is a video that shows you exactly how to make profiteroles for your pudding.

In case you are not sure what profiteroles are, it is the pastries everybody loves that are usually filled with cream and topped with chocolate commonly known as chocolate eclairs.

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