Food and Drink

Lemon custard doughnut pudding recipe

This cheat’s pudding is a hole-in-one! It’s made with store-bought ingredients, like cinnamon doughnuts and custard, so it’s so easy that you hardly need to lift a finger.

45m prep
35m cook

7 Ingredients

* 12 bought cinnamon doughnuts, cut in half horizontally

* 600g carton vanilla custard

* 185ml (3/4 cup) milk

* 1 lemon, rind finely grated

* 170g (1/2 cup) bought lemon curd

* Pure icing sugar, to dust

* Vanilla ice cream, to serve

4 Method / Steps

Step 1

Arrange 8 doughnut bases, cut-side down, over the base of a 5cm-deep, 24cm round baking dish, trimming doughnut bases to fill any gaps, if necessary.

Step 2

Place custard, milk and lemon rind in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the mixture just comes to a boil. Pour half the custard mixture over the doughnut bases. Reserve half the lemon curd. Dollop teaspoons of the remaining curd over the custard mixture.

Step 3

Place 2 doughnut tops on top of each other, cut-side down, in the centre of the dish over the custard. Arrange the remaining doughnut tops, cut-side down, over the custard, overlapping slightly in a circle around the doughnuts in the centre. Pour the remaining custard mixture over the doughnuts. Set aside for 30 minutes to soak.

Step 4

Preheat oven to 180C/160C fan-forced. Bake for 25-30 minutes or until golden. Set aside for 5 minutes to cool slightly. Dust with icing sugar and drizzle over the remaining lemon curd. Serve with ice cream.

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