Archive of BBC Food Recipes

Bread and lemon curd pudding

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook


  1. Cut the bread slices into triangles.

  2. Melt the butter in a non-stick frying pan and dip the bread triangles into it to coat.

  3. Brush the bread triangles with the lemon curd.

  4. Place the remaining ingredients in a bowl and whisk together to make a thick batter.

  5. Dip the bread into the batter mixture to coat.

  6. Return the coated bread triangles to the non-stick frying pan and cook in the pan over a gentle heat for 5-8 minutes, until golden and cooked.

  7. Dust with icing sugar and use a mini-blowtorch to caramelise the top.

  8. Place the redcurrants and cream in a bowl and mix together.

  9. Spoon out the redcurrant cream onto plates and serve with the bread and lemon curd pudding.


  • ½ loaf bread, sliced
  • 20g/½oz butter
  • 6 tbsp lemon curd
  • 6 free-range egg yolks
  • 150ml/¼ pint cream
  • 2 tbsp caster sugar
  • ½ tsp grated nutmeg
  • 1 vanilla pod, split and seeds removed

To serve

  • 100ml/4fl oz cream
  • 55g/2oz redcurrants

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Bread and lemon curd pudding

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