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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.
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.