Lemon & raspberry doughnut pudding
By Esther Clark
Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries
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Prep:15 mins
Cook:10 mins
plus soaking - Easy
Nutrition per serving
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kcal 314
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fat 12g
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saturates 5g
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carbs 46g
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sugars 27g
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fibre 2g
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protein 6g
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salt 0.7g
Ingredients
- butter, for the baking dish
- 8 raspberry jam doughnut
- 150g raspberries
- 500ml shop-bought fresh custard
- 250ml whole milk
- 150g lemon curd
Method
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.
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.
Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.
