LOVE LOCAL


BLUEBERRY BREAD & BUTTER PUDDING


Rather than cutting the bread into triangles, cut the lemon curd sandwiches into cubes and scatter into the dish with a generous sprinkling of blueberries.


Serves 4


8 slices of white bread 4 tbsp lemon curd 150g blueberries 3 eggs


150ml milk


150ml double cream


50g caster sugar, plus a little extra for sprinkling 25g butter, melted


1 Preheat the oven to 180C/gas 4. Spread one-half of the bread slices with lemon curd then cover with the remaining slices. Trim off the crusts then cut each sandwich into 8 cubes. Add to a buttered shallow ovenproof dish that is approximately 1.2L (2 pints) in size and scatter with the blueberries.


2 Whisk the eggs, milk and cream with the sugar, and pour over the bread. Leave to soak for 20 mins.


3 Drizzle with the melted butter and sprinkle with a little extra sugar. Bake for 30–35 mins until the bread is golden and the custard has just set. Scoop into bowls and serve warm with a drizzle of cream.


www.seasonalberries.co.uk


44 | THE WEST COUNTRY FOODLOVER


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