Om Ali (croissant bread pudding)

Cut the corners (ears) off the croissants with a bread knife, halve the rest and slice into bite-size pieces to expose the inner surface.

Lay the pieces on a baking sheet lined with greaseproof paper in a single layer, pale inner side up, no overlap.

Bake at 180C / 350F for 6 to 8 minutes until evenly golden and crispy, so they stay firm in the milk.

Rub the skins off whole hazelnuts and chop into large chunks; spread with flaked almonds on a lined baking sheet.

Toast the nuts at 180C / 350F about 4 to 6 minutes until golden; set aside.

In a large saucepan heat 1 litre Jersey milk with 75 g granulated sugar and 75 g light brown sugar on high, stirring; as soon as it foams up and boils, take it off the heat.

Fill oven-safe dishes to the top with the baked croissant pieces; add a heaped tablespoon of each topping (sultanas, nuts, coconut) to the dishes that get them.

Pour the hot milk equally over each dish; push the pieces down to soak and add extra croissant until the pastry just emerges, wetting any added pieces so they do not burn.

Dollop 250 ml extra thick cream across the four dishes and sprinkle about half a tablespoon of brown sugar over each.

Put under the oven grill (broiler) on low about 10 minutes, watching, until the cream melts and caramelises with light charring.

Garnish the plain ones with chopped pistachios and toasted nuts, the others with a dusting of desiccated coconut; serve hot once cool enough to eat.