Last weekend I headed back home to Norfolk, facing the dreaded drive up the, yet to be made into a duel carriageway, A11.  It brought back memories of all the years I commuted between Norfolk and London, leaving each place at ridiculous times of the night to avoid traffic!

But once there I was in heaven!  On Saturday I raced in the Norfolk Long Distance Sculls - 4600m along the beautiful Yare river, from Bramerton Green to Whittlingham Green - it was the most beautiful day, the water was as flat as a pancake and my sculling partner Anthony steered the most amazing course as always.
So after all my athletic efforts on Saturday I really needed to replenish my body with food, and this was done in grand style on Sunday, by a visit to The Pigs at Edgefield.  There you can try some really unusual combinations of tasty food.   For starters, instead of Spanish Tapas, Norfolk Iffits are served, so you order a few as a starter or even better, lots to share.  I was tempted by Smoked Norfolk Dapple - a delicious Eccles cake served with local Dapple cheese.  Everything is locally scoured and you can even buy produce there too.  But our main reason for being there was the Sunday Pudding Club, where you can eat as much as you like for £5.95!  The only rule is that you always clean your plate before re-filling it - this was not a problem!  The only problem was that they finished serving at 3pm and we had arrived just after 2pm, so not much time! Possibly in retrospect that was a good thing.
Whilst chomping our way through yet another delicious pudding my friend Janie asked it I thought it was possible to make bread and butter pudding with lemon curd in it (one of our favourite things).  I do so love this sort of challenge - the chance to make and eat something I know will be amazing!  See for yourself.

Panettone and Lemon Curd (Bread & Butter) Pudding
Serves 4-6
2g unsalted butter
275g lemon curd
250g Panettone, sliced
3 fresh apricots, stones removed and diced
350ml milk
75ml double cream
2 eggs
25g caster sugar
1.  Preheat the oven to 180C/350F.  Lightly butter a shallow oven proof dish.
2.  Spread two-thirds of the lemon curd over the base of the dish, then top with the slices of panettone and diced fresh apricots, then spoon the remaining lemon curd roughly over the top.
3.  Place the milk and cream in a small pan and bring to a simmer.  Meanwhile whisk together the eggs and all but 2 tsp of the sugar.
4. Pour the warm milk and cream into the egg mixture, whisking continuously.  Pour the mixture over the panettone and leave to stand for 30 minutes.
5.  Sprinkle the top with the remaining sugar and bake for 30-35 minutes, until golden and bubbling.