Serves 6

For the custard:

600ml full cream milk

25g butter

225g caster sugar

3 egg yolks

Zest of 1 orange

75g White bread

For the jam:

100g chopped strawberries

100g raspberries

Juice of 1 orange

150g caster sugar

For the meringue:

3 egg whites, room temperature

50g castor sugar

Preheat the oven to 160C.

Heat milk and butter.

Whisk together sugar, eggs and orange zest then whisk in the warm milk.

Remove the crust from the bread, then place in a processor and blend to breadcrumbs. Divide the breadcrumbs between the jars then pour on the custard.

Bake in a Bain Marie (water bath) for 15 minutes, then remove from the oven and leave to cool.

Turn oven temperature down to 150C.

While the custard base is cooling, make the jam. Place the fruit and juice into a pot and warm over low heat until they have softened and released their juices. Add the castor sugar and continue to cook gently, stirring occasionally, for about 3 minutes until you have a jam-like consistency.

Whisk the egg whites in a clean bowl to soft peaks.

Gradually whisk in the sugar, a spoonful at a time, until the meringue is shiny and glossy.

Spoon the jam onto the custard bases then pipe on the meringue.

Bake for another 15 minutes until the meringue is golden.