Lemon and blackberry bread and butter pudding
A classic pudding with a delicious twist - Lisa's bread and butter pudding is a real winter warmer.
Serves 6
INGREDIENTS
1 brioche loaf, sliced and lightly toasted
300g blackberries
100g lemon curd
2 eggs
50g caster sugar, plus extra for sprinkling
100 ml double cream
400 ml milk
A pinch of salt
INGREDIENTS - LEMON CURD
225g caster sugar
60g unsalted butter
3 lemons, juice of two, zest of one
2 large eggs, beaten
Method
Start by making the lemon curd. Put the sugar, butter, lemon zest and juice into a large heatproof bowl and set over a pan of simmering water.
Stir gently with a whisk until the butter has melted and then gently whisk in the beaten eggs.
Continue to stir gently for about 10 minutes until the mixture has thickened enough to cling to the whisk.
Remove from the heat and leave to cool, stirring occasionally, then pour into sterilised jars.
For the bread and butter pudding, preheat the oven to 180c and grease a baking dish.
Spread both sides 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 again.
Pour the cream mixture over the brioche, sprinkle with sugar and bake for about 40 minutes.