Celebrity chef James Martin will be leading masterclasses on P&O Cruises’ Britannia throughout 2015. Here he shares recipes for two of his signature desserts

white chocolate and whisky croissant pudding - James Martin recipes

White chocolate and whisky croissant pudding with whisky ice cream
Serves 6

Ingredients
For the whisky ice cream:
400ml whole milk
100ml double cream
1 vanilla pod, split (seeds scraped out)
6 egg yolks
100g caster sugar
100ml whisky

For the pudding:
3 large all-butter croissants, thickly sliced
25g sultanas
40g unsalted butter, softened
500ml double cream
500ml milk
300g white chocolate, roughly chopped
3 whole eggs, plus 6 egg yolks
200g caster sugar
75ml whisky
2 tbsp icing sugar, to dust

For the honeycomb foam:
400ml milk
75g honeycomb, roughly chopped
1 tsp lecithin powder

Method
For the ice cream, put the milk and cream into a saucepan with vanilla pod and seeds and bring to a simmer. Whisk yolks and sugar in a bowl. Add whisky to hot cream and return to a simmer, then pour it over yolks, whisking. Return to the pan and, whisking, heat until thick enough to coat the back of a spoon.
Strain (reserve pod for pudding) and churn in an ice cream machine. Freeze until needed.
Preheat oven to 180°C/350°F/gas 4. Lay croissants in an ovenproof dish with sultanas layered in between, then dot with butter.
Place cream, milk and reserved vanilla pod into a saucepan and bring to boil, add chocolate and whisk until totally melted.
Whisk eggs, yolks and sugar. Pour hot custard through a sieve over egg mixture and whisk, pour in whisky. Ladle it through a sieve over pudding. Set aside for 20 mins to soak.
Cover with foil and bake for 25–30 mins until golden. Remove from oven and dust with sugar. Place under a hot grill to caramelise.
Heat milk, honeycomb and lecithin until simmering. Froth with a stick blender. Serve pudding with ice cream and a spoonful of foam.