Lemon and blackberry bread and butter pudding | John and ...

Saturday 14 November 10:00am

A basic pudding with a delicious twist - Lisa's bread and butter pudding is a true iciness hotter.

Serves 6

constituents

1 brioche loaf, sliced and frivolously toasted

300g blackberries

100g lemon curd

2 eggs

50g caster sugar, plus extra for sprinkling

100 ml double cream

four hundred ml milk

A pinch of salt

elements - LEMON CURD 

225g caster sugar

60g unsalted butter

three lemons, juice of two, zest of one

2 large eggs, crushed

formulation

start by way of making the lemon curd. Put the sugar, butter, lemon zest and juice into a big heatproof bowl and set over a pan of simmering water.

Stir gently with a whisk except the butter has melted after which gently whisk within the overwhelmed eggs.

proceed to stir gently for about 10 minutes unless the combination has thickened sufficient to grasp to the whisk.

remove from the heat and depart to cool, stirring sometimes, then pour into sterilised jars.

For the bread and butter pudding, preheat the oven to 180c and grease a baking dish. 

spread each side of the sliced, toasted brioche with lemon curd and cut into triangles.

Layer the brioche triangles into the dish, overlapping a little and scattering with blackberries.

Add the eggs to a small bowl with a pinch of salt and beat. Then add the sugar, cream and milk and beat once again.

Pour the cream combo over the brioche, sprinkle with sugar and bake for about 40 minutes.