Summer Blueberry and Lemon Clover Pudding

Name: Summer Blueberry and Lemon Clover Pudding
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 300 g French baguette; 90 g Clover; 150 g Blueberries; 800 ml Whole milk. warmed; 50 g Caster sugar; 1 Zest of lemon; 1 Vanilla pod. split and seeds scraped out; 3 Medium eggs; 2 tbsp. Demerara sugar; to serve Pouring cream

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Prep: 25 mins

Cook: 30 mins

Serves: 8

British Dessert

Ingredients

300 g French baguette
90 g Clover
150 g Blueberries
800 ml Whole milk. warmed
50 g Caster sugar
1 Zest of lemon
1 Vanilla pod. split and seeds scraped out
3 Medium eggs
2 tbsp. Demerara sugar
to serve Pouring cream

Accompaniment

Method

1
1. Thickly grease a 2 litre oven-proof dish with Clover and sprinkle with 1 tablespoon of Demerara.

2. Slice the baguette on an angle and with a 1.5cm thickness. Spread each slice of bread thickly with the Clover. Arrange the bread neatly and overlapping tightly into the oven dish. Sprinkle over the blueberries and push some in between the bread slices.

3. In a jug whisk together the eggs then add the warmed whole milk, sugar, lemon zest and vanilla seeds and whisk again to combine. Pour this mixture over the bread in the dish and push the bread right down into the custard to soak in well. Leave to stand for 10 minutes. Meanwhile, Pre-heat the oven to 180C, fan 170, gas 4. Just before baking, sprinkle remaining Demerara sugar on the top.

4. Bake the pudding in the middle of the oven for 30 minutes, until golden on top and set. Leave to stand for 10 minutes before serving with pouring cream.