Method

1. Cut the bread slices into triangles.

2. Melt the butter in a non-stick frying pan and dip the bread triangles into it to coat.

3. Brush the bread triangles with the lemon curd.

4. Place the remaining ingredients in a bowl and whisk together to make a thick batter.

5. Dip the bread into the batter mixture to coat.

6. 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.

7. Dust with icing sugar and use a mini-blowtorch to caramelise the top.

8. Place the redcurrants and cream in a bowl and mix together.

9. Spoon out the redcurrant cream onto plates and serve with the bread and lemon curd pudding.