• 1/2 cup brown sugar

• 750 ml milk (full cream, light or lactose free)

• 6 eggs

• 4 tablespoons castor sugar

• 1 teaspoon Vanilla

• 3-4 slices white sandwich bread or raisin/fruit bread, crusts removed

• Butter

• Jam

• Boiling water straight from the kettle

1. Preheat oven to 180 degrees Celsius.

2. In a small mixing bowl make the custard by combining the milk, eggs, sugar and vanilla. Whisk together the custard ingredients until thoroughly combined.

3. Pour into a 2 lite casserole dish (approx. 23cm x 17cm)

4. Butter each slice of bread and spread each slice with jam. Remove the crusts from the bread slices.

5. Lay the buttered bread in a single layer on top of the custard. They should not overlap.

6. Push the bread down slightly into the custard so there are no dry bits on top.

7. You need to cook the pudding in a water bath. To do this place the filled casserole dish into a larger roasting tray.

8. Place the roasting tray onto the middle shelf of the oven.

9. Carefully pour the boiling water into the roasting tray (in the gap between the roasting tray and casserole dish), so that the water comes half way up the sides of the of casserole dish (with the custard in it). A steady hand is required.

10. Cook the pudding for approx 30-40 mins until the custard is set and wobbly.

The pudding will firm up as it cools.

Dust with icing sugar and serve with vanilla ice cream or berries and double cream.