Ingredients

• 8 limes
• zest and juice
• 85g/3oz chilled butter
• cut into cubes
• 225g/8oz caster sugar
• 3 free-range eggs
• lightly beaten
• 300ml/10½fl oz full-fat milk
• 300ml/10½fl oz double cream
• pinch salt
• 3 free-range eggs
• 100g/3½oz soft light brown sugar
• 40g/1½oz unsalted butter
• softened
• plus extra for greasing
• 4-6 soft white bread rolls
• sliced
• 100g/3½oz fresh cranberries
• 50g/2oz dried cranberries
• 3-4 tbsp rum (optional)
• 8 tbsp ready-made redcurrant jelly
• for glazing
• 200ml/7fl oz double cream
• whipped until stiff peaks form when the whisk is removed
• to serve

Directions

• For the lime curd
• heat all of the lime curd ingredients in a heavy-based saucepan over a low heat for 10-12 minutes
• stirring constantly
• until the mixture thickens. Strain through a fine sieve and set aside to cool. Once cool
• pour into sterilised jam jars.
• For the pudding
• heat the milk and cream in a separate saucepan until just boiling
• then remove the pan from the heat. In a separate bowl
• whisk the eggs
• salt and sugar together until well combined
• then pour the milk and cream mixture over the egg and sugar mixture
• whisking until smooth and well combined.
• Butter the bread slices and
• using about 12 tablespoons of the lime curd
• spread curd over both sides of each slice of bread.
• Cover the bottom of a greased ovenproof dish with a layer of the bread slices
• overlapping the edges of the bread slightly. Sprinkle over some of the fresh and dried cranberries and 1-2 tablespoons of rum
• if using. Repeat the layering process once more
• or until all of the bread
• cranberries and rum have been used up. (NB: You should have enough for two layers.)
• Pour the cream and egg mixture over the bread and set aside to soak for one hour.
• Preheat the oven to 180C/365F/Gas 4.
• Place the pudding dish into a roasting tray. Carefully add enough boiling water to the tray to reach one third of the way up the sides of the pudding dish (this is called a bain-marie). Transfer to the oven and bake for 40-45 minutes
• uncovered
• or until the custard has set and the top of the pudding is pale golden-brown. (NB: Check the pudding occasionally during cooking
• pushing any cranberries that float to the surface back under the custard as it sets
• using a fork
• to prevent the cranberries from burning.)
• Remove the pudding from the oven and from the bain-marie and set aside to cool for 8-10 minutes.
• Meanwhile
• heat the redcurrant jelly in a saucepan with two tablespoons of water
• until the jelly has melted and the mixture forms a smooth sauce. Brush the top of the pudding all over with this mixture
• then set aside to cool for a further 10 minutes.
• Serve with the whipped cream.