Crockpot Raspberry Croissant Puddings

For this recipe we used 6 x 240ml jam jars. You can of course use ramekin dishes if you prefer, if necessary just alter the recipe quantities accordingly.

  • Tear the croissants into pieces and place into the jars, alternating with the fresh raspberries. Push down a little and fill each jar ¾ full.
  • In a suitable jug, whisk the eggs, adding the golden caster sugar, milk, cream, zest of orange and the vanilla extract.
  • Whisk until fully combined.
  • Pour some of the egg mixture into each jar, allowing this to settle before topping up. Pour enough egg mixture to just cover the contents.
  • Set aside for 10 minutes.
  • Although the sugared almonds in this recipe are not necessary, they make a fabulous crunchy addition to the finished dish, so it’s worth taking a little extra time to prepare these.
  • Sprinkle the almonds into a frying pan and heat gently until they start to colour slightly. Stir in the tbsp  of sugar and continue stirring as the sugar melts and the almonds are covered in sugary loveliness.
  • Remove from the heat and tip onto some baking parchment paper to cool. Once cold they are lovely and crunchy.
  • Pour half a litre of warm water into the base of your Crockpot bowl and stand the pudding jars into the water.
  • Place a clean dry t-towel over the top of the bowl, before closing the lid (this will stop any condensation drips from falling onto your puddings)
  • Cook for approx. 1 hour on High, until the puddings are risen and set.
  • Carefully remove the puddings from the bowl and serve warm with a scoop of vanilla ice cream, a dusting of icing sugar and a sprinkling of sugared almonds.
Cooking Time

1 hour on High

Preparation Time

10 mins




  • 4 large croissants
  • 225g raspberries
  • 3 medium eggs
  • 125g golden caster sugar
  • 300ml whole milk
  • 300ml double cream
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 50g flaked almonds
  • 1 tbsp sugar