Blueberry, Lemon Curd & Brioche Pudding

Thu, 10 April 2025

Blueberry, Lemon Curd & Brioche Pudding

INGREDIENTS

• 1 packet All Butter Brioche Loaf
• 30g Butter, softened, plus extra for greasing
• 120g Sicilian Lemon Curd (8 Tbsp.)
• 1 packet Blueberries
• 1 carton Irish Jersey Cream
• 250ml Organic Irish Jersey Whole Milk
• 3 Irish Corn Fed Eggs
• Icing Sugar, to dust

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Using a serrated knife cut the brioche loaf into 9 slices. Spread with the butter and about 6 Tbsp. of the lemon curd, then cut each slice into two triangles.

2. Lay half of the brioche triangles over the base of a round baking dish. Sprinkle over half of the blueberries, then cover with the rest of the triangles, spread-side up, in a slightly overlapping layer. Scatter over the rest of the blueberries.

3. Whisk the rest of the lemon curd into the cream in a bowl and then whisk in the milk and eggs. Pour it over the brioche and gently push down the top layer into the liquid so it soaks up all the eggy mixture. Leave for about 5 minutes to settle.

4. Put the dish in a small deep roasting tin and pour enough just boiled water into the tin to come halfway up the side of the dish. Bake for 30 minutes until puffed up and golden. Remove from the oven and leave to rest for a few minutes, then serve warm dusted with the icing sugar.

Neven's Top Tip: Good bread and butter pudding should be light and airy with slices of brioche suspended in gently set custard.