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Lemon and raspberry bread and butter pudding

Name: Lemon and raspberry bread and butter pudding
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 450g brioche loaf, cut into 2cm slices; 60g unsalted butter, softened; 125g lemon curd; 250g raspberries; 500ml carton good-quality vanilla custard; 300ml single cream, plus extra to serve (optional); Icing sugar to dust; For the lemon curd; 230g caster sugar; 185ml lemon juice; 3 medium free-range eggs plus 3 egg yolks; 1 tsp vanilla extract; 70g unsalted butter, chopped and softened; You’ll also need…; 1 litre baking dish, greased with butter

Easy
September 2019

Easy
September 2019

Test kitchen approved

Serves 4-6
Hands-on time 40 min, oven time 25 min, plus soaking and cooling

If you make one pudding, it has to be this unbelievably easy throw-together pud that champions tangy raspberries, smothered in buttery vanilla custard and spiked with tangy lemon curd.

We also have an amazing marmalade bread and butter pudding that you will love.

Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.

Nutrition: For 6

Calories: 576kcals
Fat: 28.5g (17g saturated)
Protein: 11.2g
Carbohydrates: 67.2g (35.4g sugars)
Fibre: 2.9g
Salt: 0.6g

Nutrition: per serving

Calories: 576kcals
Fat: 28.5g (17g saturated)
Protein: 11.2g
Carbohydrates: 67.2g (35.4g sugars)
Fibre: 2.9g
Salt: 0.6g

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Ingredients

450g brioche loaf, cut into 2cm slices
60g unsalted butter, softened
125g lemon curd
250g raspberries
500ml carton good-quality vanilla custard
300ml single cream, plus extra to serve (optional)
Icing sugar to dust

For the lemon curd

230g caster sugar
185ml lemon juice
3 medium free-range eggs plus 3 egg yolks
1 tsp vanilla extract
70g unsalted butter, chopped and softened

You’ll also need…

1 litre baking dish, greased with butter

Method

Start by making the lemon curd. Put the sugar, lemon juice, whole eggs, yolks and vanilla in a heatproof bowl and whisk to combine.
Set the bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Cook gently for about 15 minutes, stirring occasionally, until the curd has thickened.
Remove from the heat and whisk in the 70g butter and a pinch of sea salt. Strain through a sieve into a jug. Reserve 125ml for this recipe and store the rest (see tips).
Spread the brioche slices with butter followed by the 125ml lemon curd. Cut
the slices into triangles or squares, then layer in the prepared baking dish, dotting with the raspberries as you go.
Whisk together the custard and cream until just combined. Pour over the brioche, then set aside for 30 minutes to soak.
Heat the oven to 160°C/140°C fan/gas 3. Bake for 45 minutes until the crust is golden. Leave to cool for 10 minutes, then dust with icing sugar. Serve drizzled with extra cream, if you like.