b'Blueberry and Lemon CROISSANT BAKE SERVES 6ONE LESSONThis is a contemporary twist traditional Bread and Butter Pudding. Quick and easy to make, this recipe is delicious and you can experiment with other interesting bread like brioche and panettone.VE R Y A D L M N S A K A B T N B U E E R N L E C R O I S O BINGREDIENTS METHOD 6 large croissants1.Pre-heat the oven to 180C/gas mark 4 Vanilla essence and lightly grease a deep ovenproof dish.150g lemon curd 2.Diagonally cut or break each of the croissants250g fresh or frozenin 4 slices, then arrange them roughly in a blueberries deep baking dish approximately 20 x 20cm. Lemon zest to decorate Sprinkle half the blueberries on top of the croissants. For the homemade custard3.Make custard by pouring the milk and few600ml milk drops of vanilla essence into a saucepan.4 medium egg yolks 4.Heat the milk gently until just boiling, then50g caster sugar remove the pan from the heat and set aside.25g of cornflour 5.Meanwhile, in a large bowl, lightly whisk theVanilla essenceeggs yolks, the caster sugar and the cornflour.OR 6.Pour the hot milk over the egg yolk mixture,600mls ready made stirring well with a wooden spoon to combine. custard Mix well and then return the mixture to the saucepan and slowly bring to the boil untilit thickens. 7.Add half the lemon curd to the custard mixand stir well. 8.Pour the warm custard over the croissantNUTRITION and blueberry base and allow to soakthrough for 5 minutes. Carbohydrate 9.Nestle the remaining blueberries aroundEnergy the croissants and dollop with the restMARKS UP Vitamin A, C & D of the lemon curd.Calcium 10. Bake for 30-35 minutes or until the top is TRY DIFFERENT BREADS, FRUITS AND FLAVOURINGSgolden brown. TO CREATE YOUR OWN RECIPE. SERVE WITH 11.Decorate with the zest of a lemon and/orHOMEMADE ICE CREAM. a light dusting of icing sugar.'