Queen of Puddings
Serves 4

75g (3 oz) fresh breadcrumbs, made from day old bread
25g (1 oz) butter
Grated rind of half a lemon
100g (4 oz) caster sugar, divided in half
2 large eggs
275ml (½ pint) of whole milk
3 tablespoons raspberry jam – heated through
1 tablespoon of sugar to go on the top of the meringue

You will need a well buttered 1.2 litre (2 pint) pie-dish, or you can use individual dishes.

Put the breadcrumbs into a large bowl and set aside.

Place the milk, half of the sugar, butter and lemon rind into a saucepan and bring to the boil. Pour this over the breadcrumbs and leave to soak for 20 minutes.

Separate the eggs and add the egg yolks to the crumb mixture and beat through. Place the whites of the eggs into a clean grease-free bowl for later use.

Pour the  breadcrumb mixture into your serving dish (or dishes) and place into the centre of a preheated oven, 180°C/350°F/Gas mark 4, for 20 minutes or until set. Leave to cool for 5 minutes then spread the warmed jam over the top gently, (ensuring not to break the skin that has formed on top.)

Beat the egg whites until stiff, then gently fold in the sugar. Pile the meringue on top of the jam, making sure you spread it to the edges of the dish, sealing in the jam.

Sprinkle the extra tablespoon of sugar over the meringue top. Place back into the oven for approximately 20 minutes or until the meringue is set and lightly browned.

Serve with cream, ice cream or on its own.