‘Greixonera’ is a much-loved and cherished dessert eaten across the Balearic Islands. Its name refers to the earthenware vessel in which it is baked, while the dish itself was born out of a culture of zero waste as a way to use up the previous day’s pastries.
- 1 litre (34 fl oz/4 cups) full-cream (whole) milk
- 300 g (10½ oz) caster (superfine) sugar, plus extra for sprinkling
- 1 cinnamon stick
- peel of ½ lemon, white pith removed
- peel of ½ orange, white pith removed
- 7 large free-range eggs
- ½ tsp ground cinnamon
- 5 small Ensaimadas (recipe here) or croissants
- 20 g (¾ oz) unsalted butter, softened
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sitting time: 15 minutes
- Preheat the oven to 170°C (340°F) fan-forced.
- Gently warm the milk, sugar, cinnamon stick and citrus peels in a saucepan over medium–low heat until just simmering. Remove from the heat and set aside for 15 minutes for the flavours to infuse. Once cooled slightly, remove and discard the cinnamon stick and citrus peels.
- Whisk the eggs and ground cinnamon in a large heatproof bowl. Slowly pour the milk mixture into the beaten eggs, whisking to combine.
- Tear the sweet pastries into 4-cm (1½-in) chunks and submerge in the egg mixture. Set aside to soak for 5 minutes.
- Grease a 22-cm (8¾ in) oval or round baking dish with the butter and sprinkle a thin layer of sugar over the top.
- Spoon the egg mixture into the dish and bake for 35–45 minutes, until the top begins to colour and a skewer inserted into the centre of the pudding comes out clean.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99