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?

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 

  • 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 !


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