This is just so delicious. I have used a large amount of custard, which gives a lovely soufflé texture to the pudding and the sugar adds a lovely crispy top. Not suitable for freezing.

Serves 6
8 slices white bread
50 g (2 oz) butter, softened
4 tbsp good quality lemon curd (or see Luxury Lemon Curd on page 153 of Secrets of AGA Puddings)
300 ml (1/2 pint) milk
300 ml (1/2 pint) double cream
3 eggs
50 g (2 oz) caster sugar
50 g (2 oz) demerara sugar

You will need a 1.8 litre (3 pint) shallow ovenproof dish.

Butter each slice of bread on one side and then, on top of the butter, spread with lemon curd. Cut each slice into four triangles and arrange them in layers in the ovenproof dish with the points facing upwards.

Measure the milk into a jug, add the cream, eggs and caster sugar and then whisk until smooth. Pour the custard over the bread and sprinkle with the demerara sugar.

Slide on to the grid shelf on the floor of the roasting oven. Bake for about 20 minutes, until golden brown and puffed up.

Bake in a preheated oven (200°C/180°C Fan/Gas 6) for about 25 minutes, until golden brown and puffed up.

Serve warm with a little extra cream if liked.

• I have left the crusts on the bread as I like the texture they add.
• Do not overcook the pud otherwise the custard will lose its lovely creamy smooth texture.
• You can use slightly stale bread for this recipe, but it is an old wives’ tale that it has to be stale – fresh bread works just as well!

This recipe is from my book Secrets of AGA Puddings