Brioche Lemon Pudding
Ingredients
- 5 Brioche finger rolls approx. 175 gr. (6 oz.)
- Lemon curd
- 75 gr. (3 oz.) sultanas
- 3 eggs
- 125 gr. (4½ oz.) caster sugar
- ¼ tsp. vanilla extract
- 300 ml. (10 fl. oz.) milk
- 300 ml. (10 fl. oz.) double cream
- Butter for greasing
- Sugar for sprinkling
- Preheat the oven to 170ºC
- Grease well, with butter, a 23 cm (9”) square x 5 cm (2”) deep dish
Method
A different take on bread & butter pudding - delicious served warm but also lovely served cold with a little ice cream.
If you have time, place the sultanas in a bowl and cover with boiling water. Leave until plump, then drain.
Slice the brioche rolls horizontally into three slices. Spread half of these lightly with lemon curd and place them into your dish. Sprinkle over half the sultanas. Cover with the remaining brioche slices. Sprinkle over the rest of the sultanas.
Pour the milk and cream into a pan and heat until lukewarm - leave to one side.
Place the eggs, sugar and vanilla extract into a bowl and whisk gently until mixed. Continue whisking as you now pour in the warm milk and cream. Stop as soon as it is whisked in.
Now sieve the custard mixture over the brioche slices, press gently down and leave to soak for at least ½ hr.
Before placing in the oven, press down gently again and sprinkle over a little caster sugar.
Place the dish in a large roasting tin and fill with boiling water until it reaches half way up the side of your dish.
Bake for 30-35 minutes until just set.
Sprinkle with a little cinnamon, if you like, to serve.
