This classic English dessert will remind you of school dinners but is tastier than you'd think. Normal bread will work nearly as well as raisin bread but you would need to throw in some mixed fruit.

I make this in a Corningware ovenproof loaf dish so it only requires 6 slices of raisin bread but if you want to make a larger one just add more slices, perhaps another egg & bring it up to 700ml instead of 600ml.

INGREDIENTS:

6 slices of raisin bread, crusts cut off

200ml cream

600ml custard

3 eggs

Strawberry Jam (about 6 desertspoons)

COOKING INSTRUCTIONS:

Preheat oven to 200°C/gas 6. Cut crusts off & in a loaf tin put one layer of bread on bottom of  a buttered ovenproof dish.

Spread a thin layer of strawberry jam over the bread.

In a measuring jug, place eggs, sugar, 200ml cream & add enough custard to bring the mixture up to 600ml.  Beat together well.

Pour over the jam on the bread, pressing & holding the bread down slightly to make sure the custard mix is absorbed.

Continue with this layering until you feel you have enough to cater for guests, probably about 3 layers.

Let it rest for 1/2 hour to allow the custard to soak into the bread.

Bake 350F for 40-45 mins, until the top is golden but the middle is soft.

Can be served with fresh cream, custard or ice-cream or just on it’s own.