Lemon bread and butter pudding recipe
Garys shares his take on the classic dessert by adding lemon.
Ingredients
- 2 oz Butter
- 0.75 pints Pint of Milk
- 0.75 pints Whipping cream
- 1 Vanilla pod
- 1 Lemon
- 100 g Soft brown sugar
- 1 Small bloomer loaf
- 100 g Candied peel
- 150 g Lemon curd
- 5 Eggs
- 2 oz Butter
- 0.75 pints Pint of Milk
- 0.75 pints Whipping cream
- 1 Vanilla pod
- 1 Lemon
- 3.5 oz Soft brown sugar
- 1 Small bloomer loaf
- 3.5 oz Candied peel
- 5.3 oz Lemon curd
- 5 Eggs
- 2 oz Butter
- 0.75 pints Pint of Milk
- 0.75 pints Whipping cream
- 1 Vanilla pod
- 1 Lemon
- 3.5 oz Soft brown sugar
- 1 Small bloomer loaf
- 3.5 oz Candied peel
- 5.3 oz Lemon curd
- 5 Eggs
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- Melt the butter in a pan and then pour it into your container.
- Pour the milk and cream into a pan, add the fresh vanilla, lemon zest and brown sugar. Give the mixture a whisk, bring to a boil then take of the heat to cool for 10 minutes.
- Cut the bread into finger width slices, lay them on the bottom of your container with the melted butter and add the candied peel.
- Liberally spread lemon curd over the remaining slices of bread and place into your container dry side up.
- Whisk the eggs and add them to the milk and cream mixture.
- Pour the mixture over the bread pudding and fill to the top of the container then leave to for 30-60 minutes to allow the bread to absorb some of the liquid.
- Cook in the oven for 25 minutes at 180°C.
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