Recipes

Method

1. Tear bread into small pieces and set aside.
2. Preheat the oven to 180c.
3. Combine the egg yolks and sugar together in a bowl, whisk gently.
4. Place 1 litre of double cream into a heavy based pan with half the vanilla seeds and pod.
5. Bring cream to the boil, watching to ensure it does not boil over.
6. Remove the pod from cream and slowly pour a small amount of the cream over the sugar and egg mix, whisk together gradually adding more cream until all is incorporated.
7. In individual ramekins or a large baking dish create a layer of bread, spoon dots of the lemon curd throughout the layer, separate 100g blueberries aside for the compote.
8. Then scatter a small handful of blueberries over the layer of bread.
9. Using a ladle cover all of the bread with the custard mix.
10. Repeat this process until all the bread and other ingredients are incorporated into the dish/dishes.
11. Place the dish in the oven and bake for 20- 30 minutes until the top of the dish is crisp and golden brown.
12. While the pudding is baking place the remaining 100g of blueberries, zest and juice of the lemon and water into a small saucepan on a medium heat, stirring occasionally.
13. Bring the blueberries to the boil, then reduce the heat and allow to simmer gently for 10 minutes.
14. Cover compote and keep warm until ready to serve.
15. Using a whisk, combine the mascarpone, remaining vanilla and icing sugar until thickened.
16. Once the pudding is baked remove from the oven and allow to cool for a few minutes before serving.
17. Serve the pudding with the compote and a cream.