In this series author and journalist, Yasemen Kaner-White, returns to the Planet Eat Kitchen to show you how to make 5 of her favourite recipes from Lemon Compendium, her book entirely on lemony recipes . Easy and totally "lemon-licious", these original recipes and top cooking tips are perfect for chefs of any ability.
In this episode of Lemon Compendium Recipes Yasemen demonstrates how to make a Brioche Bread Pudding with Lemon and Earl Grey Tea Sauce. Delicious served hot or cold, this is a wonderful lemony dessert with a fresh take on the classic Bread and Butter Pudding.
About Yasemen:
Yasemen Kaner-White is a luxury travel and food journalist, broadcaster and lemon-lover. Having worked in media throughout her career, including working as a TV and radio broadcaster in Cyprus, she is also the author of ‘Lemon Compendium’, a book based entirely on all things lemony and delicious lemon recipes, and is currently editor of lifestyle and polo magazine ‘Fifth Chukker’. Her English-Cypriot heritage has inspired her love for travel, culture and cuisines of the world.
Brioche Bread Pudding with Lemon and Earl Grey Tea Sauce
Ingredients
- For the Pudding:
- 2 eggs, slightly beaten
- 450ml milk
- 1 tsp vanilla
- ½ tsp cinnamon
- 200g brioche, cubed
- 100g brown sugar
- 90g sultanas
- For The Sauce:
- 1 tbsp corn starch
- 100g sugar
- 250ml boiling water,
- (infused briefly with
- 1 tea bag earl grey)
- 1 lemon, juice & zest
- ¹⁄8 tsp nutmeg
- 1 tbsp butter
