Fellow food lover, friend and guest blogger, Laura Ansbro shares her lemonade budget friendly (not to mention delicious!) recipe for jam doughnut bread and butter pudding….
With food prices rising and our joint decision for me to have a career break for a few years whilst our son is small, we’re always looking to make economies wherever we can. And one of the ways that we do this is to look out for supermarket bargains.
My husband LOVES the reduced section at any supermarket. Loves it. He goes several times a week and has often been known to hover by the shoulder of some hapless staff member, pouncing on freshly marked down goods and elbowing old ladies out of the way. Well, I might have imagined that last bit, but you get the picture. As a result we often find ourselves with a job lot of mushrooms, or a catering-sized quantity of tomatoes or enough bread to feed an army. And so, long into the night, we chop, roast, sauté, blend or freeze our cut-price haul to make delicious, nutritious and cheap family meals.
Sometimes though, what the hunter-gatherer returns with is not so nutritious, a bit of a guilty pleasure, so I thought I’d share with you a little treat that we make ourselves when what I unpack from our reusable bags is not hearty and wholesome, but is instead 6 packets of jam doughnuts…
Jam Doughnut ‘Bread and Butter’ Pudding
The beauty of using up reduced doughnuts in this way is that it doesn’t matter if they’re a little on the stale side, you can even wait another day to make this pudding. I’ve used 10 doughnuts for this recipe, but it’s simple enough to adjust for whatever quantity you have.
2 packs of 5 jam doughnuts
3 eggs, beaten
1 pint milk
1-2 tsp vanilla extract (optional)
A little caster sugar for sprinkling (in case you need any extra!)
Preheat the oven to 160°C/Gas Mark 3
Use a bread knife to cut each doughnut in half across-ways, so that you have two circles with a blob of jam facing upwards. Arrange the doughnuts in a 3 pint dish so that they face upwards and are slightly overlapping.
In a large measuring jug, whisk together the eggs, milk and vanilla extract.
Pour the egg mixture over the doughnuts, sprinkle with a little caster sugar and allow to stand for around half an hour
Bake for 45 minutes to 1 hour until the egg mixture is just set. Let it stand for 10 minutes before scooping out a big serving and enjoying! Once the dish has cooled, cover the rest with cling film and refrigerate, luckily a serving of this dessert is just as tasty when microwaved for a couple of minutes over the following few days.
Of course, you never know what you might come across in the reduced section, so if you end up with a packet of jam doughnuts and another of custard doughnuts, it’s quite fun to alternate the two flavours in your dish. Enjoy!