The lime
filling can be
refrigerated
in the crust for
u p to 2 4 h o u r s
before topping
and serving.VALENCIA-ORANGE BREAD
& BUTTER PUDDING
This unabashedly rich dessert celebrates bread pudding from Aikman-
Smith’s native Scotland and citrus from her adopted home
state. Country-style white bread is slathered with butter and marmalade
(Aikman-Smith makes her own from Valencia oranges, but you
can use one from a jar), then soaked in a creamy custard and baked.
Serve the pudding with crème fraîche, for dolloping on top.
KEY LIME
PIE
The filling in this uncomplicated graham-cracker crust features
freshly squeezed Key limes, which are smaller and rounder
than the more widely available Persian ones. (You can also buy the
juice bottled.) Topped with whipped cream and garnished
with a tropical mix of lime zest and toasted dried coconut flakes,
the dessert is sure to transport you to warmer days.75