butter, for the baking dish
8 raspberry jam doughnut
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.