Lemon & raspberry doughnut pudding

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving (10)

  • kcal314
  • fat12g
  • saturates5g
  • carbs46g
  • sugars27g
  • fibre2g
  • protein6g
  • salt0.7g
  • Ingredients
  • Method
  • Ingredients

  • butter, for the baking dish

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 8 raspberry jam doughnut
  • 150g raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 500ml shop-bought fresh custard
  • 250ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

  • 150g lemon curd
  • Method

    1. Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.

    2. Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they’ll crisp up when baked.

    3. Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.

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