Blackberry bread and butter pudding

Serves 4-6

Serve with extra blackberries and cream (Jason Lowe)

4 slices of bread or brioche, quartered
A good knob of butter, softened
3 whole eggs
6 egg yolks
60g caster sugar
350ml double cream
250ml milk
20-30 blackberries
3-4tbsp melted marmalade, or apricot jam to glaze (or icing sugar to dust)
Double cream and blackberries (optional)

Preheat the oven to 180C/gas mark 5. Lightly butter an ovenproof dish or individual ceramic basins if you want to make smaller puddings. Place half the blackberries in the bottom of the dish or dishes. Butter the bread or brioche and arrange the slices in the dish, overlapping and covering the whole dish.

Bring the cream and milk to the boil. Mix the eggs, egg yolks and sugar together then pour over the milk and whisk until well mixed, then carefully pour over the bread.

To cook, you'll need a deep tray such as a roasting pan larger than the pudding dish or dishes. Stand the dish or dishes in the tray and pour in boiling water three-quarters of the way up the dish. Bake for 35-40 minutes until the custard has just set. Remove from the tray and leave to cool a little. Brush the melted jam or marmalade over; and serve with extra blackberries and cream, if desired.