Butter an ovenproof dish (ours was 20cm x 25cm). You will also need a larger roasting dish that this fits in comfortably. Pour the cream and milk into a small saucepan and bring to a simmer over a low heat.

Meanwhile, whisk the eggs, vanilla and caster sugar together in a medium bowl. Pour the hot milk and cream over the eggs, whisking continuously until smooth.

Spread the jam on five slices of the bread, then sandwich the remaining slices of bread on top. Cut into quarters diagonally, then arrange into the baking dish, slightly overlapping each other.

Pour the custard over the bread and chill for 45 mins. Can be prepared up to six hours ahead. Heat the oven to 180C/160C fan/gas 4. Boil a kettle.

Sprinkle the pudding with the chopped strawberries and demerara sugar, then lower into the larger roasting dish. Pour the just-boiled water from the kettle into the larger dish until it comes halfway up the sides of the pudding tin. Carefully put in the oven and bake for 35-45 mins until golden, puffed up and juicy.

Carefully remove the pudding from the larger tin and leave to cool for 10 mins. Serve with cold single cream, if you like.