Queen of Puddings

• 2 cups milk
• 3 oz (½ cup / 85 g) white sugar
• Zest of 1 lemon
• 2 oz (4 Tbsp / 55 g) butter
• 6 oz (about 4 cups / 170 g) freshly-grated bread crumbs
• 4 eggs, separated
• 4 Tbsp raspberry jam, or jam of choice
• 2 Tbsp vanilla sugar

Ingredients for 4 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the milk, sugar, lemon zest and butter until just below the boil.

2. 2

   Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.

3. 3

   Beat the egg yolks and stir into the bread crumb and milk mixture.

4. 4

   Bake at 350°F (180°C) for 35 minutes.

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5. 5

   Remove from the oven and let cool for 10 minutes.

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6. 6

   Spread the top with the warmed jam, being careful not to break the surface of the pudding.

7. 7

   Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.

8. 8

   Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.

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9. 9

   Serve as is or with crème anglaise.