- Preheat oven to 170°C/340°F/Gas Mark 3.
- Make lemon curd sandwiches with the slices of bread, butter and lemon curd. You may cut off the crusts if you wish. Arrange the sandwiches, overlapping, in the dish, in as many layers as it takes, until it's all used up.
- Now make the custard mixture by heating the cream in a saucepan. Meanwhile, in a 750ml (1pt) heatproof bowl, beat the yolks with 50g (2oz) of the sugar, vanilla and salt. Pour the hot cream onto the yolk/sugar mixture and whisk to combine thoroughly. Pour this mixture evenly over the lemon curd sandwiches in their dish and sprinkle with the remaining 50g (2oz) sugar. Put the dish in a roasting tin or a tin that it will fit into easily, and pour the boiling water to come halfway up to the sides.
- Bake for 40 mins. The custard will be soft but the top will be crunchy. Serve with fresh fruits and warm custard.
- Taken from Cooking for Chaps, by Kyle Books, priced £12.99. Photography by Sophie Broadbridge.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This classic dessert is given a fresh and zesty twist
8 slices good-quality white bread 50g (2oz) unsalted butter 120g (4_oz) lemon curd 375ml (12_floz) single cream (or a mixture of cream and milk) 3 egg yolks 100g (4oz) sugar - any except dark brown or muscovado 1 tsp vanilla extract 1/2 tsp salt
Time: 30 mins Serves: 6 Nutrition: 419 cals, 23 Fat, 13g sat fat