Lemon custard doughnut pudding

 

Ingredients (7)

• 12 bought cinnamon doughnuts, cut in half horizontally
• 600g carton vanilla custard
• 185ml (3/4 cup) milk
• 1 lemon, rind finely grated
• 170g (1/2 cup) bought lemon curd
• Pure icing sugar, to dust

• Step 1
  Arrange 8 doughnut bases, cut-side down, over the base of a 5cm-deep, 24cm round baking dish, trimming doughnut bases to fill any gaps, if necessary.
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• Step 2
  Place custard, milk and lemon rind in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the mixture just comes to the boil. Pour half the custard mixture over the doughnut bases. Reserve half the lemon curd. Dollop teaspoons of the remaining curd over the custard mixture.
• Step 3
  Place 2 doughnut tops on top of each other, cut-side down, in the centre of the dish over the custard. Arrange the remaining doughnut tops, cut-side down, over the custard, overlapping slightly in a circle around the doughnuts in the centre. Pour the remaining custard mixture over the doughnuts. Set aside for 30 minutes to soak.
• Step 4
  Preheat oven to 180C/160C fan forced. Bake for 25-30 minutes or until golden. Set aside for 5 minutes to cool slightly. Dust with icing sugar and drizzle over the remaining lemon curd. Serve with ice-cream.