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Lemon & raspberry doughnut pudding served in a baking dish

Lemon & raspberry doughnut pudding

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A star rating of 4.7 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus soaking
  • Easy
  • Serves 8-10

Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal314
fat12g
saturates5g
carbs46g
sugars27g
fibre2g
protein6g
salt0.7g
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Ingredients

  • butter , for the baking dish
  • 8 raspberry jam doughnut
  • 150g raspberries
  • 500ml shop-bought fresh custard
  • 250ml whole milk
  • 150g lemon curd

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.

  • STEP 2

    Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they’ll crisp up when baked.

  • STEP 3

    Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.

Goes well with

Recipe from Good Food magazine, April 2020

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Overall rating

A star rating of 4.7 out of 5.14 ratings
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