Poh Ling Yeow Instagram – This one’s for anyone who’s lost their Mama. Miss you like crazy Mum, especially when I bake…. A relaxing lil recipe to make for a sweet Mother’s Day brekky or brunch. Hug your mothers hard for me and ENJOY ♥️🥰 Raspberry & Almond Croissant Pudding | Feeds 10 …………………………………………………………………………… Butter for greasing 3 large croissants, thickly sliced then torn 1 1/2 cups frozen or fresh raspberries (any berry you like really!) 2 Tbs dried currants Few Tbs raw sugar for crust 1/3 cup slivered almonds CUSTARD 3 large eggs 1/2 cup caster sugar Splash of vanilla 2/3 cup milk 2/3 cup cream Grease 2L capacity ceramic baking dish well. Preheat oven to 160-170*C FF. In a medium bowl whisk eggs and sugar well. Add remaining custard ingredients and whisk until combined. Add the croissant pieces and nudge them so they are submerged. Sprinkle half the raspberries & half the currants on the base of the dish, then arrange half the soaked croissant pieces to cover the fruit evenly. Repeat, then pour the remaining mixture over the top. Squidge it all down gently with your fingertips then sprinkle a generous layer of raw sugar evenly over the top. Sprinkle on the almonds evenly. Place the whole thing in a larger oven pan filled 1/2 way up the pudding dish height with hot water. Bake on the middle oven rack for 30-45 mins or until the top of the pud is deeply golden. Serve with sweetened pouring cream and add a dash of Frangelico if you’re feeling cheeky 😋