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Lemon custard doughnut pudding recipe
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Indulgent shortcut pudding made with cinnamon doughnuts and custard for a hassle-free treat that hits the spot.
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
Instructions:
  • Place 8 doughnut bases, cut-side down, in a 5cm-deep, 24cm round baking dish, adjusting to fit snugly and filling any gaps with trimmed bases if needed.
  • In a small saucepan over medium heat, combine custard, milk, and lemon rind. Stir and cook until the mixture almost reaches a boil, about 2-3 minutes. Pour half of the custard over the doughnut bases and set aside the remaining lemon curd. Spoon dollops of the reserved curd over the custard layer.
  • Layer 2 doughnut tops on top of each other, cut-side down, in the center of the dish over the custard. Arrange the rest of the doughnut tops, cut-side down, in a circle around the center, overlapping slightly. Pour the remaining custard mixture over the doughnuts and let it soak for 30 minutes.
  • Preheat the oven to 180C/160C fan forced, then bake until golden (25-30 minutes). Let it cool for 5 minutes, then dust with icing sugar and drizzle with the remaining lemon curd. Serve with ice-cream.

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