King of puddings

To make the custard, pour the milk into a saucepan with the vanilla pod and seeds. Bring to a simmer, then remove from the heat and leave to infuse for 15 minutes.

Meanwhile, whisk the egg yolks, sugar and cornflour together in a bowl until pale and smooth.

Gradually whisk the warm milk into the egg yolk mixture, then pour everything back into the saucepan.

Cook over a low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes).

Remove from the heat and stir in the butter. Pour into a 1.2 litre ovenproof dish.

Spread the jam evenly over the custard.

For the meringue, whisk the egg whites in a clean bowl until they form soft peaks.

Gradually add the sugar, whisking continuously until the meringue is glossy and stiff.

Gently fold in the cornflour.

Spoon the meringue over the jam, starting at the edges and working your way inwards to create a seal.

Bake in a preheated oven at 180°C/gas mark 4 for 12-15 minutes, or until the meringue is golden-brown.