Blueberry bread-and-butter pudding recipe | delicious. magazine

Ingredients

• 1 small, fresh, tin-shaped brioche loaf (you’ll use about 200g)
• 30g butter, softened
• 6 tbsp good quality lemon curd
• 150g fresh blueberries
• 250ml creamy milk (I like gold top)
• 250ml double cream, plus extra to serve (optional)
• 3 medium free-range eggs
• 25g caster sugar
• Finely grated zest 1 small lemon, plus 1 tbsp juice
• Icing sugar for dusting