Ingredients

• 400ml/14fl oz double cream
• 100ml/3½fl oz full fat milk
• 1 vanilla pod
• split in half lengthways and seeds scraped out
• 6 free-range egg yolks
• 100g/3½oz caster sugar
• 100ml/3½fl oz whisky
• 3 large all-butter croissants
• thickly sliced
• 25g/1oz sultanas
• 40g/1½oz butter
• softened
• 500ml/18fl oz double cream
• 500ml/18fl oz milk
• 300g/10½oz white chocolate
• roughly chopped
• 3 free-range eggs
• 6 free-range egg yolks
• 200g/7oz caster sugar
• 75ml/3floz whisky
• 2 tbsp icing sugar
• to dust
• 400ml/14fl oz milk
• 75g/2½oz honeycomb toffee (cinder toffee)
• 1 tsp lecithin powder

Directions

• For the ice cream
• put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer.
• Whisk the egg yolks and sugar together in a bowl.
• Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon.
• Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed.
• For the pudding
• preheat the oven to 180C/350F/Gas 4.
• Lay the croissants in an ovenproof dish with the sultanas layered in between
• then dot with the softened butter.
• Place the cream
• milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil
• add the chocolate and whisk until melted.
• Place the eggs
• egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak.
• Cover with aluminium foil and place in the oven for 25-30 minutes
• or until golden-brown and the custard is just set.
• Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise.
• For the foam
• place the milk
• honeycomb and lecithin into a small saucepan and bring to the boil
• then froth with a stick blender until foaming.
• To serve
• place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish
• top with a scoop of ice cream and a spoonful of foam.