Ingredients
- 400g leftover pudding
- 1/2 lemon, zested
- 2 eggs
- 300ml milk
- 1 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- icing sugar, to dust
- ice-cream or cream, to serve
Leftover pudding
Method
Crumble the pudding into a bowl or roughly process in a food processor, then stir in the zest.
In a separate bowl, beat together eggs and milk and pour over the pudding. Set aside for 20 minutes. Preheat oven to 190°C and grease a 23cm pie dish.
Spread the pudding mixture into the pie dish, flatten the top. Combine the sugar and cinnamon and sprinkle on top. Bake for 30 minutes.
Dust with icing sugar and serve hot with ice-cream or cold, cut into slices like a cake and top with cream.
Tips and Tricks
Store your eggs in their original cartons. Cartons prevent moisture loss in your eggs while protecting them from other flavours that may be absorbed from your fridge.
Milk can be frozen for up to 6 weeks, though may separate slightly upon thawing. Use frozen milk in cooking rather than plain drinking and thaw fully in the fridge.
If you’re only using half a lemon, store the other half covered with cling wrap in your fridge and use within 2-3 days.