Lemon Bread and Butter Pudding

I don't know about you but I love Bread and Butter Pudding and here is a slightly different take on an old favourite. Why not make it this weekend?

Ingredients:

100g of Sultanas

Zest of one lemon finely grated. 

1 tbs of lemon juice.

Put these ingredients into a basin, stir well,  and leave to soak for at least 1 hour (but best overnight) 

 7 x  thick slices of white bread with crusts removed.

50g of softened butter.

4 tbs of lemon curd.

250ml whole milk

250ml whipping cream

3 medium eggs

25g caster sugar.

half tsp vanilla essence 

Method:

• Pre heat the oven to 190' or gas mark 5 
• Grease a 1.5 litre shallow Pyrex dish with butter.
• Spread the bread slices with the butter and plenty of lemon curd
• Cut each slice into 4 triangles
• Line the bottom of the Pyrex dish with half the triangles, butter/curd side up.
• Scatter with half of the soaked sultanas.
• Arrange the rest of triangles over the top decoratively, butter/curd side up.
• Scatter the remainder of the sultanas over the top.
• Whisk together, Milk, Sugar, Eggs, and Vanilla and beat well and pour over the top
• Leave to soak for 5 to 10 mins, pressing down occasionally, to soak well.
• Place the Pyrex dish into large roasting tin and pour boiling water from the kettle into the tin until it comes halfway up the sides of Pyrex dish.
• Place the tin with Pyrex dish inside, into the oven and cook for 30 mins until the pudding 'puffs up' and turns golden brown.
• Leave to stand for 5/10 mins. 
• Sprinkle with icing sugar if desired.
• Serve warm with pouring cream. And ENJOY !