12 White bread slices

60 g Unsalted butter, softened

400 g Blueberries

2 c Milk

1/3 c Lemon juice,freshly squeezed

-strained 3 Eggs, lightly beaten

3/4 c Caster sugar

3 tb Cointreau

1/2 c Orange marmalade

Cream, to serve Spread bread with butter and arrange 4 slices, trimming as necessary, butter side down, over the base of a buttered 6-cup ovenproof dish. Sprinkle half the blueberries over the bread, top with another 4 slices of bread and remaining blueberries. Cut each remaining bread slice into 3 strips and arrange in a lattice pattern over the blueberries. Whisk together the milk, lemon juice, eggs, sugar, 1 tablespoon of Cointreau and a pinch of salt in a bowl. Pour evenly over bread in dish, cover and stand at room temperature for 1 hour, or chill overnight. Heat marmalade with remaining Cointreau in a small saucepan over medium heat until melted and well combined. Brush over surface of pudding. Place the dish in a baking pan and pour in enough hot water to reach halfway up sides of dish. Bake at 180C for 50 minutes or until custard is just set. Serve pudding warm or at room temperature with cream, if desired. Source: Australian Gourmet Traveller magazine Posted by: Mike Kear