b'CHRISTMASIN STOREBEHINDTHEBEHINDTHEINTERVIEW SCENESPERFECT FROM OUR KITCHENPUDDING TO YOURSI dont want to sound too excited, but this dessert is incredible. Based on the Tell us about your role at M&S Do you have any traditions?traditional bread and butter pudding, its brought to the next level with the additionI really do have the best job in the world.With three teenagers, Christmas is of croissants and some beautiful Irish cream liquor custard. Better still, it can beFor 30 years, Ive been working to makechaos in our house. In the morning, made in advance and reheated for a stress free end to the big dinner! sure our customers experience thatIpop one of our Collection Nocciolato famous M&S magic with every singlePanettones on the kitchen table. Weve mouthful. I work with exceptionalchanged the recipe, so it uses Calabrian suppliers, producers, developers andorange peel, Piemonte AOP butter and BAKED CROISSANT AND CHOCOLATE PUDDING WITH IRISHchefs who create market-leadingPiemonte hazelnuts. The texture is like CREAM LIQUOR CUSTARD innovation. Im constantly wowed by thea pillowits just delicious. I make a Serves 4 creations that come out of our kitchens. pot of coffee and some Bucks Fizz and everyone helps themselves. 6 croissants, sliced in half 1Preheat the oven to 185c.6Leave to rest at room temperature for 30When does Christmas start for you? 100g soft butter 2 Start by spreading the soft butter all overminutes, then sprinkle the top with the softIts never too early to start planning! WeMeet Kathryn Turner,What will you be serving this year? 50g chopped dark chocolate the croissant slices. Use the remainingbrown sugar. Bake for 45 minutes at 185cwork with so many suppliers around theDirector of ProductIm hosting 10 guests, so well be2 eggsbutter to grease an ovenproof baking dish. until it has risen and wobbles.world and are always looking for the newesthaving Our Best Ever Slow-Cooked3 egg yolks 3 Begin layering the slices across the base 7Allow to rest for 30 minutes.trends to stay ahead of the curve, so weDevelopment, the womanTurkey, a crown which has been brined60g icing sugar of the dish, sprinkling a layer of chocolate8While this is happening, make the custard:plan up to two years in advance. Werebehind every product in thefor tenderness and is covered in our2 tbsp vanilla bean paste OR seeds fromon top. Continue this process until all thewarm the Irish cream liquor and cream in aalready looking ahead to Christmas 2026.signature dry-cured bacon. Its a 2 vanilla pods croissant is used and the tray is full. pot. In a separate bowl, whisk the egg yolks,M&S Foodhall. Heres howgame-changerso quick and easy to500ml cream 4 In a separate bowl, whisk together thecornflour and caster sugar. Scorch the eggAnd do you try all the products? her team created our mostcook and carve and it tastes amazing.4 tbsp light soft brown sugar eggs, egg yolks, and icing sugar.yolk mix with the liquid and return to theYesits the biggest perk of my alreadymagical Christmas range yet.5 Put the vanilla bean paste/ vanilla seedspot. Cook out over a medium heat for 3 to 4dream job. Im proud of the consistentAnd to drink this Christmas?For the custard: in a small pot with the cream and heatmins until a thick custard is formed. quality of our products. Our team hereA chilled glass or two of our stunning200ml M&S Irish cream liquor gently to just above hand temperature.9Spoon the croissant pudding into bowlsknocks it out of the park, every time.How is M&S bringing the magic Vintage Delacourt Champagne. For200ml single cream Pour this over the egg mix and whiskand pour the custard on top. to Christmas food this year?cocktails, thats easy. Our brand-new5 egg yolks together until smooth, then pour this overWhats an M&S secret you can share? Every year I challenge our team ofThe Marksologist Blood Orange1 tsp cornflour the layered croissant in the tray. Weve got lots of amazing stories thisdevelopers to come up with ideas that areNegronis are my absolute favourite. 80g caster sugar year.One is that weve started to usefirst to market. This year, my favourite is Italian chestnuts in all our stuffing.our brilliant Build-Your-Own Charcuter-Theyre bigger, plumper and silkier. Tree, which is great fun for the family and sure to wow. I have to say, Im most excited that every single one of our pigs in blankets is double-wrapped with baconweve been planning and perfecting this one for a while! 76 FOR MORE IDEAS VISIT MARKSANDSPENCER.IE/FOODINSPIRATION 77'