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Blueberry & Lemon Bread Pudding

Comfort food at its best; adding fresh blueberries and plenty of lemon to this traditional pudding make it well flavoured and light, and very more-ish. Using cubes of day old baguette give the pudding a good texture and a crunchy topping.

Preparation method

Cut all the crusts off the loaf and discard. Cut the bread into cubes with sides about 1cm - you’ll need enough to almost fill the baking dish (about 200g). Grease the dish then fill with the bread cubes mixed with the blueberries.

Put the cream, milk, sugar, eggs and lemon zest into a large jug and mix thoroughly. Pour over the bread and berries to fill the dish. Gently push the cubes of bread under the surface of the liquid - they will bob up again. Then leave for 2 hours so the bread becomes thoroughly soaked.

Meanwhile, heat the oven to 180°C/350°F/Gas Mark 4. Half fill a roasting tin with cold water and stand the baking dish in it. Bake in the heated oven for about an hour until the top is golden and crisp and the centre of the pudding has set. Serve warm the same day.

what you will need

Serves 6

1 medium baguette
225g fresh blueberries, rinsed
300ml double cream
250ml milk
5 tablespoons caster sugar
4 large eggs
Grated zest of 1 large unwaxed lemon
A one litre baking dish (plus knob of butter for greasing)
A roasting tin

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