(Serves four)

8 slices white bread (not Maltese)
Butter
Marmalade
4 eggs
600 ml milk, or half milk, half cream
Demerara sugar

Spread the bread with butter and make four marmalade sandwiches, then butter the top of the sandwiches and cut them each into four triangles. Preheat the oven to 180ºC.

Generously butter a one-and-a- half-litre baking dish about four cm deep and arrange the triangles in the dish, standing them upright as much as possible. Whisk the eggs together, then whisk in the milk. Sprinkle about three tablespoons of Demerara over the bread and slowly pour on the milk mixture, making sure that all the bread is well soaked.

Leave it to stand for 10 minutes, then bake the pudding for about 35 to 40 minutes or until it is puffy, golden and crisp. Serve warm with either custard or cream.