Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged. Bake the pudding in the center of the oven for 20 minutes ...

Butter the inside of a two-litre pudding basin ... Leave to cool on the tray. Serve the caramel-topped Trinity cream with the langue de chat biscuits alongside.

When ready, tip the pudding straight from the basin on to the serving dish and add lashings of caramel sauce and whipped cream. Superb.

Imagine the warmth of pumpkin spice blended with the custardy richness of soaked brioche, topped with a luscious caramel ...