12 slices white bread
250 g butter, plus extra, melted, for the tart base
3 Tbsp apricot jam, melted, plus extra for serving
80 g sultanas or raisins
6 large free-range egg, beaten
2 cups low- fat or soya cream
100 ml Ayrshire milk
2 tsp vanilla extract
375 g castor sugar
2 cinnamon sticks
3 large free- range egg whites
2 Tbsp sugar for the egg whites
2 ClemenGolds, juiced
icing sugar, for dusting
Preheat the oven to 180°C. Generously butter the bread on one side, then spread with apricot jam. Sandwich the sliced bread together, then slice diagonally and layer in an ovenproof dish, scattering the sultanas or raisins between each layer.
Mix the eggs, cream, milk, vanilla, sugar and nutmeg in a large mixing bowl, then pour over the sandwiched bread.
Insert the cinnamon stick into the pudding, top with the ClemenGold or orange rind and allow to stand for 20 minutes, or until the milk is absorbed.
Bake for 30–35 minutes or until the edges of the bread are slightly toasted and the centre of the pudding is slightly wobbly.
To make the meringue, beat the egg whites using an electric mixer until soft peaks form. Slowly add the caster sugar, a little at a time, and beat until the meringue is stiff and glossy.
Spoon the meringue over the pudding and return the dish to the oven to cook for 10 minutes.
Peel three ClemenGolds and cut into rounds. Coat with sugar and fry in a pan over high heat for 2 minutes. Serve with the bread pudding.
Dust with icing sugar before serving.