Name: Croissant bostock with boozy cherries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2 for pudding, then keep the extras for breakfast
Ingredients: 4 croissants; 50g salted butter, softened; 50g caster sugar; 50g ground almonds; few drops of almond extract; 1 tbsp milk; 1 tbsp flaked almonds; icing sugar, for dusting; cherries in kirsch from a jar, to serve; vanilla ice cream, to serve

Croissant stuffed with cherries and sprinkled with flaked almonds on a plate with a scoop of vanilla ice-cream

4 croissants
50g salted butter
softened
50g caster sugar
50g ground almonds
few drops of almond extract
1 tbsp milk
1 tbsp flaked almonds
icing sugar
for dusting
cherries in kirsch
from a jar, to serve
vanilla ice cream
to serve

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Put the croissants on a baking sheet and cut a slit carefully three-quarters down through the middle – pull apart a bit to make a cavity.
step 2
Beat the butter and sugar until light and fluffy, then stir in the almonds with the extract and milk. Divide into four and spoon into the croissants using a teaspoon, spreading out to fill the croissants, pushing down gently on the sides to expose the filling a bit – don’t worry about it being too neat. Sprinkle over a few flaked almonds then dust lightly with icing sugar. Bake in the oven for 15-20 mins, or until the frangipane mixture is puffed a little and light golden and the croissants are crisp.
step 3
Serve with another light dusting of icing sugar, if you like, a scoop of ice cream and the cherries.