Lemon Bread and Butter Pudding

The ingredients and cooking method for a lemon bread and butter pudding with a unique beetroot popcorn!


Please note: The beetroot threads (step 17) need to be dried so are best prepared the day before.

Lemon Curd

1. Whisk whole eggs, yolks and sugar in saucepan until smooth.

2. Place pan over low heat. Add butter, lemon zest and juice and whisk constantly until thickened - Do not boil!

3. Strain and chill.


4. Cut bread into cubes (approx. 2-3cm square).

5. Whisk eggs, cream, sugar and scraped vanilla bean into an egg custard mix.

6. Line a deep 30x25cm baking dish with baking paper.

7. Place half the bread in pan and pour over half the egg custard mix. Stir so bread is evenly coated and soaking up egg. You can add a sprinkling of currants or sultanas if you wish.

8. Spread the lemon curd mix over the bread and then repeat with bread, egg custard and curd mix.

9. Cover with baking paper and foil and place baking dish into a larger pan.

10. Fill the large dish 3/4 of the way with hot/boiling water.

11. Bake at 180° for one hour or until set.

12. Uncover and bake a further 15 mins or until the top gets a slight crust. Serves 12-16.

Beetroot Popcorn

13. Caramel sauce: Combine butter, sugar and honey in saucepan over medium heat.

14. Cook, stirring for about 5 mins or until sugar has dissolved.

15. Increase heat slightly until mixture boils and let boil (without stirring) until golden caramel in colour (approx. 5 mins).

16. Popcorn: Pop the corn in either a popcorn machine or in a saucepan with a little vegie oil.

17. Beetroot: Slice thinly on a mandoline, then very thinly slice (julienne) until you have 'threads' and then dry the threads. It's best to use a food dehydrator for this (approx. 12 hrs) but a very, very low oven could be used, as long as you watch to ensure the threads don't burn!

18. Mix popcorn and dried beetroot in a bowl, pour over hot caramel sauce and mix well, until all popcorn is coated.

19. Spread mixture over a tray lined with baking paper and lightly sprinkle with salt.


Lemon Curd

♦ 4 eggs and 4 yolks

♦ 330gms caster sugar

♦ 160gms chilled unsalted butter

♦ 4 lemons (zest and juice)


♦ 2 Ciabatta loaves (good quality)

♦ 10 eggs

♦ 2 cups thickened cream

♦ 1 cup caster sugar

♦ 1 vanilla bean

♦ Handful of currants or sultanas (optional)

Beetroot Popcorn

♦ Approx. 1/2 cup popping corn

♦ 1-2 medium sized red beetroots

♦ 125gms butter

♦ 3/4 cup white sugar

♦ 1 tbl spoon honey


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