Lemon bread and butter pudding recipe

• 2 oz (56.7g) Butter
• 0.75 pints (0.4l) Pint of Milk
• 0.75 pints (0.4l) Whipping cream
• 1 Vanilla pod
• 1 Lemon
• 100 g (3.5oz) Soft brown sugar
• 1 Small bloomer loaf
• 100 g (3.5oz) Candied peel
• 150 g (5.3oz) Lemon curd
• 5 Eggs

1. Melt the butter in a pan and then pour it into your container.
2. Pour the milk and cream into a pan, add the fresh vanilla, lemon zest and brown sugar.
3. Give the mixture a whisk, bring to a boil then take of the heat to cool for 10 minutes.
4. Cut the bread into finger width slices, lay them on the bottom of your container with the melted butter and add the candied peel.
5. Liberally spread lemon curd over the remaining slices of bread and place into your container dry side up.
6. Whisk the eggs and add them to the milk and cream mixture.
7. Pour the mixture over the bread pudding and fill to the top of the container then leave to for 30-60 minutes to allow the bread to absorb some of the liquid.
8. Cook in the oven for 25 minutes at 180C.

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Taken from www.lovefood.com/guide/recipes/13680/gary-kingshotts-lemon-bread--butter-pudding (may not work)