Bread and butter pudding with clementine and honey compote

Method

1. For the compote, put the finely grated zest of 3 clementines and peeled segments of 6 clementines in a small pan with a splash of water and the honey over a medium-high heat. Bring to the boil, crushing the clementine segments with a wooden spoon to release the juice. Turn down the heat and simmer for 10 minutes or until the segments have broken up, then whizz three quarters in a food processor. Return to the pan with the remaining mix.
2. Heat the oven to 170°C/150° C fan/gas 3½. Spread the bread slices withthe butter. Cut each slice into 4 triangles. Arrange half the triangles in a 2 litre ovenproof dish and spoon over half the compote.
3. Top with the remaining bread. Mix 3 medium free-range eggs and 2 yolks with the semi-skimmed milk and single cream in a jug with a pinch of grated nutmeg and the honey. Pour the egg mixture over the bread, cover and chill in the fridge for about an hour.
4. Drizzle a little honey on top, then bake for 40-45 minutes until golden and set. Serve with the remaining clementine compote and natural yogurt or cream.