Her most recent book, Skinny Desserts, is out now on Amazon. It has been translated into 8 different languages and adapted for American and Australian audiences.

Her best selling debut cookbook, Skinny Soups won critical acclaim, and has sold over 65,000 copies worldwide. Kathryn Bruton is a food writer and stylist hailing from Ireland and based in London. If so, simply cover the pudding with a sheet of tin foil. Keep an eye to make sure any exposed crusts of bread are not burning. Put the tin in a roasting tray and pour in enough boiling water to come half way up the side of the baking tin/muffin mould.

When ready, sprinkle the demereara sugar over the pudding.

When you have poured on all of the custard, set the puddings aside to soak up the liquid for about 30 minutes*.

Transfer the custard to a jug, and gently pour over the bread, allowing it to soak up the liquid as you pour.

When your baking tray or muffin tin is filled with bread, dot the blackberries in the cracks and crevices left between the layers of bread, squeezing them slightly to release their juice. Spread a very thin layer of curd on each slice of bread and lay into whatever tray you are using.

Spread a thin layer of curd all over your baking tin or add 1 tsp of curd to each muffin mould.

Remove the vanilla pod and lemon rind from the heated cream, and pour gradually over the eggs and sugar, whisking all the time.

Whisk the egg yolks and sugar together until pale in colour and slightly thickened.

Heat gently until just below boiling point.

Measure the cream and milk into a saucepan, and add the scraped out vanilla pod along with the pared lemon zest.

If you are using brioche rolls, slice each one lenghthways into three.

Slice the brioche into 1cm slices and butter each slice with some vanilla butter.

Scrape out the seeds and add to a bowl with the softened butter. Run a knife along the vanilla pod, splitting it open lengthways. DonвЂ™t worry if the parchment overlaps and crinkles slightly, as long as it sits nicely in the tray and comes all the way up the sides. If using a muffing tin, line with the individually cut pieces of baking parchment.

If using a baking tin, use some baking parchment to spread a thin coat of vanilla butter all over the tray.

Preheat the oven to 180вЂ™C, 250вЂ™F, gas mark 4.

Whisk together the lemon juice and powdered sweetener.

(Alternatively, you can use a powdered sweetener directly, like Swerve ConfectionerвЂ™s or Sukrin Melis.)

To make the glaze, run the sweetener through a blender to make it powdered.

Bake for 60-70 minutes, until an inserted toothpick comes out clean. Smooth the top with the back of a spoon, rounding the top slightly.

Transfer the batter to the prepared pan.

Stir the grated zucchini into the bowl, and mix well.

Squeeze over the sink to release as much moisture as possible.

Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels.Beat in the almond flour, baking powder, and sea salt.Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.In a large bowl, beat together the butter and erythritol, until fluffy.Line a 9Г—5 in (23Г—13 cm) loaf pan with parchment paper. Preheat the oven to 325 degrees F (163 degrees C).

Lemon blackberry bread