The humble bread and butter pud gets a citrus lift. Lemon curd, soaked raisins and Mossgiel organic milk, all in one warm, wonderful pudding.
Ingredients:
· 2 handfuls of raisins
· 3 tsp lemon juice
· 8 slices of bread
· 40g butter
· 1 jar of lemon curd
· 50g brown sugar
· 2 eggs
· 450 (ml) milk
· Custard, to serve
Method:
Step 1
Soak the raisins in the lemon juice and set aside.
Step 2
Preheat the oven to 180°C. Butter a 7″ x 9″ shallow ovenproof dish.
Step 3
Butter the bread, spread generously with lemon curd and cut each slice into quarters.
Step 4
Arrange a layer of bread to cover the bottom of the dish. Sprinkle over some of the raisins and brown sugar, then add another layer of bread. Repeat the layering process until all the bread is used (about 3 layers).
Step 5
Beat the eggs and milk together, then pour evenly over the bread. Leave to stand for 10 minutes.
Step 6
Bake at 180°C for about 20 minutes, or until golden and crisp on top. Serve with custard.
