Pan de Calatrava

Step 1: Heat the oven to 325°F (275°F fan) and put the kettle on.

Step 2: Heat the 4 oz sugar and 3 tbsp water in a small pan over a medium heat without stirring, swirling now and then, for 6–8 minutes until it turns a deep amber. Pour at once into a 22 cm loaf or round tin and tilt to coat the bottom. Take care: the caramel is extremely hot.

Step 3: Bring the 3 ¼ cups whole milk, 1 strip of lemon peel and 1 cinnamon stick just to the boil, take off the heat and leave to infuse for 10 minutes. Remove the peel and cinnamon.

Step 4: Pour the milk over the 7 oz day-old white bread or plain sponge cake and leave for 10 minutes until completely soft, then blend or mash until fairly smooth.

Step 5: Whisk the 5 eggs and 4 ½ oz sugar together until just combined, then stir in the bread mixture. Pour it over the set caramel.

Step 6: Set the tin in a roasting tin and pour in boiling water to come halfway up its sides. Bake for 55–60 minutes until the top is golden and a knife pushed into the centre comes out clean, with the middle just wobbling like a flan. A common mistake is a hot oven without the water bath: the pudding boils, fills with holes and turns rubbery.

Step 7: Cool, then chill for at least 4 hours or overnight. Run a knife round the edge, turn out onto a plate with a rim and serve in slices with the caramel.