Cut the bread slices into triangles.
Melt the butter in a non-stick frying pan and dip the bread triangles into it to coat.
Brush the bread triangles with the lemon curd.
Place the remaining ingredients in a bowl and whisk together to make a thick batter.
Dip the bread into the batter mixture to coat.
Return the coated bread triangles to the non-stick frying pan and cook in the pan over a gentle heat for 5-8 minutes, until golden and cooked.
Dust with icing sugar and use a mini-blowtorch to caramelise the top.
Place the redcurrants and cream in a bowl and mix together.
Spoon out the redcurrant cream onto plates and serve with the bread and lemon curd pudding.