Ingredients

30 g unsalted butter and extra for greasing

5-6 slices of bread that is from yesterday, remove crusts, you want around 175g in total

60 g raisins

3 eggs

300 ml of full fat milk

200 ml cream

60 g caster sugar

1 tsp vanilla extract

4 Tbsp apricot jam

2-3 tsp lemon juice

METHOD

Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of bread. Cut each slice in half diagonally, then in half again, so you have 4 triangles.

Place the raisins at the bottom of the dish and arrange bread slices so they are overlapping on the top. Beat together the eggs, milk, cream, sugar and vanilla extract. Pour the mixture carefully over the bread and leave to soak for at least 30 mins.

Preheat the oven to 180 C. Place the dish in a big roasting pan, then pour boiling water into the pan, around 2.5cm deep. Bake in the oven for 30-40 mins, until still lightly moist in the centre, but not runny.

While you are waiting, put the jam in a small pan with the lemon juice and 1 Tbsp water. Bring to the boil, then put the jam mixture through a sieve. Carefully brush the sieved jam over the surface of the hot pudding.

Serve with chilled cream or ice-cream.