For the custard, pour the dairy into a saucepan on a medium heat. Add the sugar to the egg yolks and mix with a whisk. Add the vanilla essence to the yolk mixture and whisk until the colour becomes slightly lighter. Pour half the dairy into the yolk mixture and reduce the heat for the remaining liquid. Pour the yolk mixture into the pan. Cook slowly on a low heat for approximately 2 minutes. Keep an eye on the mixture and ensure it doesn’t turn into scrambled eggs. Pass through a chinois to ensure any shells, curd or lumps are separated from the custard. Leave to cool down.

For the pudding, butter a tin (or any dish you want to cook your pudding in), to avoid the dessert sticking to the edges. Butter both sides of the bread and any pastry and create layers. Add the jams to every layer. Fill your tin until the edge, then pour the custard over and leave it to soak in to the bread/pastry. Press the bread/pastry and ensure everything is completely covered in custard. Leave to rest for 5 minutes, then add more custard if needed.

Grate some lemon zest on top of the pudding and sprinkle some caster sugar on top before cooking in the oven at 130°C for approximately 40 minutes. Cover it in sugar again and caramelise the top with a blowtorch, to give a creme bruleè effect when cutting the pudding. Leave to cool down for 5 minutes, then cut into portions and serve.