Croissant and Fig Pudding
Heat Western Star Butter and sauté apples for 3 minutes, until golden. Remove from heat, add figs and rum and allow to cool slightly.
Place chunks of The Pastryhouse Croissants into the base of a greased 2 litre casserole dish. Beat the eggs and sugar well, then gradually add in Anchor Cooking Cream. Evenly scatter the apple, fig and rum mixture over the croissants, then pour over the creamy mixture, allowing to soak in for approximately 15 minutes.
Place casserole dish in a water bath, sprinkle with extra sugar and bake at 180°C for 40–45 minutes or until set. Serve hot with Dairy Whip Whipped Cream.