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By听Rob Smith, Head Chef at Lincoln Minster School

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25g/1oz butter, plus extra for greasing
10 slices plum bread
50g/2oz sultanas
50g/2oz dried cranberries
Zest of one orange
2tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
Nutmeg, grated, to taste

Grease a 1ltr pie dish with butter.

Spread each slice of plum bread with butter on one side, then cut into triangles.

Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.

Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.

Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

Preheat the oven to 18掳C/355F/Gas 4.

Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

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