Home » Written Recipes » Recipes » Desserts » Baking » Lemon & raspberry doughnut pudding Recipe

Lemon & raspberry doughnut pudding Recipe

Lemon raspberry doughnut pudding


butter, for the baking dish
8 raspberry jam doughnut
150g raspberries
500ml shop-bought fresh custard
250ml whole milk
150g lemon curd


Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.

Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they’ll crisp up when baked.

Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.

You May Like


KFC New Sheriff Kentucky Burger Is The Best From The West

When we talk about burgers one cannot ignore the fact that KFC make the best burgers in town. Yet again KFC is back with a new burger, KENTUCKY BURGER. The new sheriff burger is undoubtedly one of the best creations of KFC up-till now. 

Latest Recipes

Top 10

Chefs Biography

recipe image legacy id 928562 10

Chicken katsu

Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

Miyan Gyada cb015ca

Miyan gyada (mutton peanut butter soup)

Heat the oven to 190C/170C fan/gas 5. Heat the oil in a pan over a medium heat until very hot, then fry the mutton pieces until browned (it’s best to do this in batches), then transfer to an ovenproof dish.

Blitz the anise, ginger, garlic and shallots in a food processor until smooth, then pour over the meat along with 800ml of the chicken stock. Cover and cook in the oven for 90 mins.

Meanwhile, fry the onion for 5 mins in the pan that you used to fry the meat, over a low heat, until softened and translucent. Add the tomato purée and cook for another 5 mins, then the peppers, and cook for a further 7 mins.

Mix the peanut butter with the remaining stock, then pour into the onion and pepper mix. Stir in the toasted ground cloves and grains of selim, and cook for 5 mins more.

After the meat has been in the oven for 90 mins, add the peppery peanut butter mix and dawadawa. Return to the oven and cook for another 60 mins or until the meat is very tender. Season and squeeze in a little lemon juice. Serve with rice, couscous or mashed potatoes.

one pan coriander crusted duck roasted plums greens 1

One-pan coriander-crusted duck, roasted plums & greens

Heat the oven to 200C/180C fan/gas 6 and put the coriander seeds on a plate. Score the skin of the duck breasts as many times as you can with a small sharp knife, then season with salt and press the skin into the coriander seeds. Heat an ovenproof frying pan and add the breasts, skin-side down. Put a heavy pan on top to weigh them down, and cook for 7-8 mins to render the fat, occasionally draining off the excess. Add the plums and pak choi to the pan, flip the breasts over and add half the stock. Transfer to the oven and cook for 4-5 mins. Remove the duck breasts from the pan and transfer to a plate to rest along with the pak choi. Return the pan with the plums to the heat and add the honey, soy, vinegar and remaining stock. Bring to the boil and continue to cook until syrupy. Carve each duck breast into four chunks. Arrange two halves of pak choi over each plate, and nestle the chunks of duck breast and the plums among the greens. Drizzle with the sauce, then sprinkle over the chilli flakes.

spring chicken traybake

Spring chicken traybake

Heat oven to 200C/180C fan/gas 6. Put the broccoli, new potatoes and asparagus in a roasting tin and toss with 1 tbsp of the olive oil and some seasoning. Add 4 tarragon sprigs, the garlic cloves and 1 /2 the lemon wedges. Sit the chicken thighs on top and rub with the remaining oil, seasoning well.

Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.

Meanwhile, make the yogurt dressing by finely chopping the remaining tarragon (leaves only) with a few mint leaves, then stir through the yogurt. Season well and add a squeeze of lemon juice.

Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.

recipe image legacy id 513855 11 1

Summer chicken & basil stew

Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over. Add the peppers and potatoes to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins. Serve with some crusty bread.



Crumble the mince in a large bowl, then tip in the breadcrumbs, cheese, Worcestershire sauce, parsley and eggs with 1 tsp ground pepper and 1-2 tsp salt. Mix with your hands to combine everything thoroughly. Shape the mix into 12 burgers. Chill until ready to cook for up to 24 hrs. Or freeze for up to 3 months. Just stack between squares of baking parchment to stop the burgers sticking together, then wrap well. Defrost overnight in the fridge before cooking. To cook the burgers, heat grill to high. Grill burgers for 6-8 mins on each side until cooked through. Meanwhile, warm as many buns as you need in a foil-covered tray below the grilling burgers. Let everyone assemble their own, served with their favourite accompaniments.

recipe image legacy id 1274508 9

Spicy chicken & bean stew

Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden. Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender. Stir through the coriander and serve with soured cream and crusty bread.