Queen of Puddings

Ingredients
1 pint (570 ml) milk
½ oz (10 g) butter
4 oz (110 g) fresh white breadcrumbs
2 oz (50 g) golden caster sugar, plus 1 teaspoon
grated zest of 1 small lemon
2 large eggs
3 tablespoons raspberry jam
(although I used blackcurrant)
First, pour the milk into a saucepan and bring to the boil. Remove from the heat and stir in the butter, breadcrumbs, 1 oz (25 g) of the sugar and the lemon zest, and leave for 20 minutes to allow the breadcrumbs to swell.

Now separate the eggs, lightly beat the yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish and spread it out evenly. Bake in the centre of the oven for 30-35 minutes, or until set.

Meantime, in a small saucepan melt the raspberry jam over a low heat and, when the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top.

Next, using an electric hand whisk, lightly beat the egg whites in a large scrupulously clean bowl until stiff, then whisk in 1 oz (25 g) of the caster sugar and spoon this meringue mixture over the pudding. Finally, sprinkle the teaspoon of caster sugar over it all and bake for a further 10-15 minutes until the topping is golden brown.