Nigella Lawson served up a Queen of puddings using brioche bread on Nigella: At My Table.

The ingredients are: 150g brioche, cut into slices and left to go stale, 50g unsalted butter, softened, plus more for greasing, 500ml full-fat milk, 1 lemon, zest and juice, 1 tsp vanilla extract, 25g caster sugar, pinch fine sea salt, 4 large free-range egg yolks (whites reserved for meringue topping) and 175g plum (or other) jam.

For the topping: 4 large free-range egg whites (from eggs above) and 100g caster sugar, plus extra for sprinkling.

See the recipe in Nigella’s new book titled: At My Table: A Celebration of Home Cooking, available from Amazon now.