This is the first recipe I have posted in which tea features as an ingredient, and by no means will it be the last. When last year I posted my recipe for Chai, I also introduced my passion for loose leaf tea. This passion is such that I see tea having the potential to be enjoyed in more ways than just its traditional form. Of late I have taken to experimenting with tea in my cooking and thus far the results have been promising. I have added it to cakes, to hot chocolate (watch this space) and to puddings, as the title of this post suggests.
What makes this recipe so good is that it is quick and easy to make and it results in a deliciously impressive dessert. Using croissants instead of bread adds to the layered effect and gives it a more chewy texture. The addition of earl grey tea, dark chocolate and almonds was last minute and has since inspired me to experiment with other flavours too. These could include Black Doris plum and chocolate, pear and cardamom or banana and caramel to name just a few. Have fun with it and let us know which combinations have proved the tastiest!