Makes/Serves 10

Hands-on time: 10 minutes

Hands-off time: 40 minutes

INGREDIENTS

9 large cinnamon doughnuts

2 cups UltraMel Vanilla Flavoured Custard, plus extra for serving

2 large eggs

½ cup toasted nuts, of choice

Serving suggestion:

Vanilla ice cream

METHOD

1. Preheat your oven to 180°C and lightly grease 6 round ramekins with non-stick spray. *Chef’s Tip: Any small oven-safe bowl can be used instead of a ramekin.

2. On a cutting board, cut the doughnuts into chunks. Divide and arrange the doughnut chunks in between the ramekins.

3. Add the UltraMel Vanilla Flavoured Custard, ½ a cup of warm water and eggs to a medium-sized mixing bowl and whisk until combined.

4. Fold the toasted nuts into the custard before pouring this mixture over the chopped doughnuts.

5. Bake for 17-20 minutes or until golden brown and well set. *Chef’s Tip: This pudding can also be made in the airfryer at 180°C for 12-15 minutes.

6. Serve a ramekin of pudding with a scoop of ice cream and more custard, and ENJOY!