- Beat the eggs lightly and mix in the lemon rind and juice, butter and sugar.
- Place in the top of a double boiler or in a bowl over simmering water.
- Heat gently, stirring occasionally until the sugar has dissolved and the curd thickens.
- Pour into clean, dry jars and cover with a circle of waxed paper.
- The curd should be kept in the fridge and used within a month.
Lemon Bread and Butter Pudding
8 slices of white bread (stale is best - I used the last few slices of my pre-2008 cheap white loaf**)
3oz sultanas or raisins (I also think that dried cranberries would work well)
2 large eggs
2 level tablespoons of light brown sugar and a little more for the top
1 pint of milk (use semi-skimmed or whole milk)
8 tablespoons or so of lemon curd
Extra butter for the bread (optional)
1.5cm fresh ginger root grated
1 teaspoon ground cinnamon
- Remove the crusts from the bread. If you are making individual puddings you will want to cut the bread into the same shape as your little dish. Otherwise you can cut the bread into triangles.
- Heat the milk slowly with the grated ginger root and allow it to cool down so that the milk takes on the flavour. The flavour was very subtle when I did it, so if you want it to be stronger you could grate a little extra ginger to layer between the bread.
- Lightly beat the eggs with the sugar and add the cooled milk. Beat together.
- Spread your shapes of bread with a thin layer of butter (this is optional) on both sides. Then smear your lemon curd on both sides. I spread reasonably thickly.
- In a lightly buttered dish lay the first layer of curded bread. Sprinkle half of the dried fruit (and ginger if you want extra) onto the bread and then half of your egg/milk layer. I held down the bread with a wooden spoon to make sure it was soaking up all of the eggy mixture.
- Add the second layer of bread and top with the remainder of the dried fruit and the egg mixture. Sprinkle the cinnamon across the top.
- Bake the pudding in a preheated oven (180 degrees) for approximately 30 minutes or until the egg has set and the top is golden.
- Once the pudding is cooked sprinkle the remaining sugar on the top and place under a hot grill to get a nice crust.
* Fruit curds should be eaten within one month or so.
** I know it's not very foodie, but I love toasted cheap white bread like roses love the rain.
*** Just a quick note to say that Savina Tessitore was the winner of my Menu for Hope prize. Thank you so much for bidding Savina (and the others who also purchased a ticket). I am very grateful and proud that Menu for Hope raised over $90,000. Wow! Please get in touch Savina, I'm in the middle of making your prize...