Lemon & Blueberry Bread and Butter Pudding
Serves: 4 - 6
Preparation: 10 minutes
Cooking Time: 45 minutes
Ingredients
- 8 slices of stale bread
- 250g egg yolk
- 300g caster sugar
- 1250ml double cream
- 1 vanilla pod, seeds removed
- 100g lemon curd
- 250g blueberries
- Zest and juice of 1 lemon
- 50ml cold water
- 100g mascarpone
- 50g icing sugar
Method
- Tear bread into small pieces and set aside.
- Preheat the oven to 180c.
- Combine the egg yolks and sugar together in a bowl, whisk gently.
- Place 1 litre of double cream into a heavy based pan with half the vanilla seeds and pod.
- Bring cream to the boil, watching to ensure it does not boil over.
- Remove the pod from cream and slowly pour a small amount of the cream over the sugar and egg mix, whisk together gradually adding more cream until all is incorporated.
- In individual ramekins or a large baking dish create a layer of bread, spoon dots of the lemon curd throughout the layer, separate 100g blueberries aside for the compote.
- Then scatter a small handful of blueberries over the layer of bread.
- Using a ladle cover all of the bread with the custard mix.
- Repeat this process until all the bread and other ingredients are incorporated into the dish/dishes.
- Place the dish in the oven and bake for 20- 30 minutes until the top of the dish is crisp and golden brown.
- While the pudding is baking place the remaining 100g of blueberries, zest and juice of the lemon and water into a small saucepan on a medium heat, stirring occasionally.
- Bring the blueberries to the boil, then reduce the heat and allow to simmer gently for 10 minutes.
- Cover compote and keep warm until ready to serve.
- Using a whisk, combine the mascarpone, remaining vanilla and icing sugar until thickened.
- Once the pudding is baked remove from the oven and allow to cool for a few minutes before serving.
- Serve the pudding with the compote and a cream.