Bread and butter pudding with almond flakes

Serves 6

10 large slices of brioche or white sandwich bread, preferably 2-3 days old 150g butter, softened, plus extra for greasing 300g raspberry jam 600ml whole milk 100ml double cream 3 large eggs

60g caster sugar 100g flaked almonds single cream, to serve 35 x 23cm rectangular baking dish Preheat the oven to 180°C/160°C fan/gas mark 4. Remove the crusts from the bread slices, then cut the bread diagonally in half. There should be 20 triangles in total. Spread them with butter, then the jam. Grease the baking dish and layer the triangles inside, buttered side up.

To make the custard, combine the milk and cream in a small saucepan and gradually warm to a medium heat.

In the meantime, whisk together the eggs and sugar in a mixing bowl for 2-3 mins until pale and thick.

Once the milk mixture starts to steam and form bubbles around the edge of the pan, remove from the heat. Gradually whisk the milk mixture into the egg mixture, until fully incorporated. Using a fine sieve, strain the custard into a jug before pouring it evenly over the layered bread slices. Let the pudding stand at room temperature for approximately 30 mins.

Sprinkle the flaked almonds on top of the pudding, then bake for 35-45 mins until golden brown and bubbling at the edges.

Remove from the oven and let the pudding stand for 5 mins before serving with fresh cream.