Consuming Passions - Worldwide Events Managers

Mary’s Marvellous Melange

Serves: 8

Notes

Fine artist Mary Moore is also an artist in the kitchen. This is another of those recipes that are ideal for using up leftover pastries, but it’s also worth buying the would-be leftovers just to make this extraordinary confection. It’s hard to define it because it’s not really a tart, nor a pudding, nor a brioche, it’s just a wonderful thing. Pastries are mixed with alcohol plumped dried raisins, eggs, cream, and almonds and then baked.

Ingredients

• 500g leftover pastries (croissants, brioche, Danish pastries, pannetone)
• 7 medium eggs
• 600ml pouring cream
• 150 caster sugar
• 1 cup slivered almonds, toasted in dry pan
• 2 cups raisins soaked in Amaretto or brandy

Method

Break pastries into bite-sized pieces. Whisk eggs, sugar and cream until sugar has dissolved. In a large bowl mix all ingredients together. Pour into greased flan tin and bake at 180C until set (app 1 hour). Cover with baking paper or foil if browning too quickly.