Soak the currants in the alcohol for a couple of hours (or overnight if you're forward planning!)

Grease a 1 litre/2 pint rectangular Pyrex glass or enamel baking dish

Butter the bread and cut each slice of buttered bread into quarters leaving the crusts on

Arrange one layer of buttered bread over the base of the baking dish, sprinkle half the currants and liquor over, then cover with another layer of the bread slices and the remainder of the currants and liquor

In a measuring jug, measure out the milk and add the double cream

Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small measuring jug and then into the milk mixture. Stir to combine

Pour the liquid over the bread before sprinkling over some freshly grated nutmeg

Leave for about an hour, allowing the bread to soak up the liquid

Preheat the oven to 180°C/350°F/gas mark 4

Put the dish on a bain-marie

Bake for 30-40 minutes

Serve warm with pouring cream, ice cream or custard