Queen of Puddings Recipe

50 g/2 oz/1 cup fresh breadcrumbs

2 eggs, separated
100 g/4 oz/½ cup caster (superfine) sugar

300 ml milk
Finely grated rind of 1 lemon Strawberry, raspberry or apricot jam (conserve)

Method:

Put the breadcrumbs in an ovenproof dish. Whisk together the egg yolks and half the sugar. Warm the milk and whisk into the eggs and sugar. Pour over the breadcrumbs and stir in the lemon rind. Leave to soak for
15 minutes. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 35 minutes until set. Whisk the egg whites until stiff and fold in the remaining sugar. Spread a little jam over the surface of the pudding, then pile on the meringue mixture. Return to the oven for about 20 minutes until the meringue is crisp and lightly golden. Serve warm.