Rather than cutting the bread into triangles, lemon curd sandwiches have been made then cut into cubes and scattered into the dish with a generous sprinkling of blueberries for an easy comforting winter pudding.
Preparation time 20 minutes
Standing time 20 minutes
Cooking time 35 minutes
8 slices white bread
4 tbsp lemon curd
150g (5oz) blueberries
150ml (1/4 pint) milk
150ml (1/4 pint) double cream
50g (2oz) caster sugar, plus a little extra for sprinkling
25g (1oz) butter, melted
1) Preheat the oven to 180oC/350oF/Gas Mark 4. Spread half 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 about 1.2 litre (2 pints) and scatter with the blueberries.
2) Whisk the eggs, milk and cream with the sugar then pour over the bread and leave to soak for 20 minutes.
3) Drizzle with the melted butter and sprinkle with a little extra sugar and bake for 30-35 minutes until the bread is golden and the custard just set. Scoop into bowls and serve warm with a drizzle of cream.