Lemon custard doughnut pudding

This cheat’s pudding is a hole-in-one! It’s made with store-bought ingredients, like cinnamon doughnuts and custard, so it’s so easy that you hardly need to lift a finger.

Allergens: Recipe may contain lactose, gluten, wheat, egg and milk.

7 Ingredients

  • 12 bought cinnamon doughnuts, cut in half horizontally

  • 600g carton vanilla custard

  • 185ml (3/4 cup) milk

  • 1 lemon, rind finely grated

  • 170g (1/2 cup) bought lemon curd

  • Pure icing sugar, to dust

  • Vanilla ice-cream, to serve

4 Method Steps

  • Step 1

    Arrange 8 doughnut bases, cut-side down, over the base of a 5cm-deep, 24cm round baking dish, trimming doughnut bases to fill any gaps, if necessary.

  • Step 2

    Place custard

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    (600g carton vanilla custard), milk (185ml (3/4 cup) milk) and lemon rind (1 lemon, rind finely grated) in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the mixture just comes to the boil. Pour half the custard mixture over the doughnut bases. Reserve half the lemon curd (170g (1/2 cup) bought lemon curd). Dollop teaspoons of the remaining curd over the custard mixture.

  • Step 3

    Place 2 doughnut tops on top of each other, cut-side down, in the centre of the dish over the custard. Arrange the remaining doughnut tops, cut-side down, over the custard, overlapping slightly in a circle around the doughnuts in the centre. Pour the remaining custard mixture over the doughnuts. Set aside for 30 minutes to soak.

  • Step 4

    Preheat oven to 180C/160C fan forced. Bake for 25-30 minutes or until golden. Set aside for 5 minutes to cool slightly. Dust with icing sugar (Pure icing sugar, to dust) and drizzle over the remaining lemon curd. Serve with ice-cream (Vanilla ice-cream, to serve).
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Image by Brett Stevens

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