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White chocolate and whisky bread and butter pudding with honeycomb foam and whisky ice cream

All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding.

Equipment and preparation: for this recipe you will need an ice cream maker and a stick blender.

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For the whisky ice cream

For the pudding

For the honeycomb foam

  • 400ml/14fl oz milk
  • 75g/2½oz honeycomb toffee (cinder toffee)
  • 1 tsp lecithin powder