Use your left over croissants to make this Croissant And Blueberry Pudding.
Celi asked to see a photo of my tortoise, and for those of you who do not know the history behind them, I have written it here.
A few years ago we were given two female tortoises from Cape Nature as they cannot be released into the wild once they have lived in captivity. At the time we were given them, our property was divided in two – a small garden fenced off on which the cottage sits, and a large, wild, overgrown garden on which the foundations for our house were. To this day we still refer to the front garden as the small garden – which is where the dogs are free to roam. But, when we got the tortoises the gate was left open unless the builders were on site. The first day they came home with me, I put them in the small garden and closed the gate. After a few days of making sure they were OK living off the land and not being fed, I opened the gate. The one tortoise went for a walk and we could not find her. An hour later the second one went after her, and for months, we did not see them.
When I was a child, we had an advert on television for a brand of lawnmowers names Rolux Magnum. It featured Stanley finding Livingstone in the grass that has just been mown. This advert came straight to mind as they had disappeared, one after the other into the long grass. Hence, the two females were named Stanley and Livingstone. Sadly, nature has had its way, and Livingstone has been swooped up by the eagle that live on the mountain above our house. Stanley is busy hibernating (I hope) and is very well hidden.
And, because I would not want to leave you without a recipe! Here is something I made when we had our croissant challenge earlier this year.
Croissant And Blueberry Pudding
- 8 mini croissants
- 60 mls frozen blueberries
- 2 eggs
- 5 mls vanilla extract
- 30 mls cream
- Preheat the oven to 140° Celsius
- Butter 2 ramekins
- Break each croissant in half and distribute between the ramekins
- Add 2 tablespoons blueberries to each ramekin
- Best together the eggs, vanilla and cream
- Pour half into each ramekin
- Place the ramekins into a baking dish
- Fill up halfway with water to create a Bain Marie
- Bake for 35 minutes