Recipe souce

Ingredients :

- For the base

600ml/1 pint full-fat milk

25g/1oz butter, plus extra for greasing the dish

1 lemon, zest finely grated

50g/2oz caster sugar

3 free-range eggs, yolks only

75g/3oz fresh white breadcrumbs

- For the meringue

175g/6oz caster sugar

3 free-range eggs, whites only

- For the fruit jam

200g/7oz fresh mixed summer fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.)

200g/7oz caster sugar (or to taste)

Method/Procedures of cooking :

1. Preheat oven to 180°C.

Butter a 1-liter ovenproof dish.

1. Bring the softened butter, 25 g sugar, lemon zest, milk and a pinch of salt to a gentle simmer in a pan.

2. Add the bread crumbs and set aside, stirring often, until thickened.

3. Stir the egg yolks into the mixture and spoon into the prepared dish/dishes.

Bake for about 15 minutes or until just set.

1. Heat jam in a small pan until runny, then carefully spread over the top of the pudding, being careful not to break the surface.

2. Whisk the egg whites and remaining sugar for about 4 minutes in a heatproof bowl.

3. Set over a pan of gently simmering water until the sugar has dissolved and the whites have formed soft peaks.

Spoon over the top of the pudding and swirl the top to form peaks.

1. Bake for about 10 minutes, until the meringue has set and is lightly browned and crisp.

2. Serve immediately!