Then let your pudding sit for 30 minutes so that the croissants absorb the rhubarb syrup & custard. Then bake for 20 minutes until you notice a bit of colour on your pud. Spoon over your remaining ...
Bring the sauce to a boil, stirring for a minute to combine the mixture. To serve, pour half the sauce over the pudding in the baking dish, serving with ice cream, cream or custard.
STAFF at a Blackheath café which feels like a home from home have celebrated its 20th anniversary. Owner Wendy Salt bought Wendy’s Salt and Pepper Pot Café two decades ago and it is still going strong ...