• 275ml ( pint) milk
  • 275ml ( pint) double cream
  • About 8 medium slices of good quality white bread
  • Seville orange marmalade
  • Softened butter for spreading
  • 2 large eggs; 1 egg yolk
  • 110g (4oz) sugar

Butter a 1.2-litre (2 pint) baking dish.

Whisk the eggs, extra yolk and sugar together in a bowl.

Put the milk and cream in a saucepan and bring slowly to a simmer.

Remove from the heat then add to the egg mixture, whisking to make a smooth custard sauce.

Remove the crusts from the bread, spread with butter and generously with marmalade.

Sandwich together and cut them across to make triangles.

Arrange in the dish.

Sieve the egg custard sauce carefully over the bread and leave it to soak into the bread for 20 minutes or so.

Preheat the oven to 170C (325F, Gas mark 3).

Place the dish in a roasting tray and pour in hot water to come halfway up the sides of the baking dish.

Bake for 45 minutes or until the pudding is just firm.

Serve warm with a dusting of icing sugar on the top if desired and with cream.