Lemon and raspberry bread and butter pudding

Lemon and raspberry bread and butter pudding
  • Serves icon Serves 4-6
  • Time icon 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
Calories
576kcals
Fat
28.5g (17g saturated)
Protein
11.2g
Carbohydrates
67.2g (35.4g sugars)
Fibre
2.9g
Salt
0.6g

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

  1. Start by making the lemon curd. Put the sugar, lemon juice, whole eggs, yolks and vanilla in a heatproof bowl and whisk to combine.
  2. 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.
  3. 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).
  4. 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.
  5. Whisk together the custard and cream until just combined. Pour over the brioche, then set aside for 30 minutes to soak.
  6. 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.

delicious. tips

  1. One of Bordeaux’s classic sweet wines such as a sauternes, chilled lightly, would be a proper treat with this.

Recipe By

Valli Little.

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