Kitchen HQ

Bread & butter pudding

Indulge in celeb chef Justine Schofield’s weeknight treat

SERVES 4 Whisk 5 egg yolks and 110g sugar in a heatproof bowl until pale and thick. Combine 600ml thickened cream, 1 tsp vanilla extract, the zest from 1 lemon and ¼ tsp ground cinnamon in a saucepan and bring just to the boil. Slowly whisk into the egg mixture until smooth,