Queen of puddings
Breadcrumb custard topped with raspberry jam and a soft meringue. A proper old fashioned British pudding.
- Time1 hr 10
- LevelMedium
- Costabout £0.42 a head
- Oven170°C (150°C fan)
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Butter a 1.2 litre baking dish.
- 2
Warm the milk, butter and lemon zest in a pan until the butter melts. Stir in the breadcrumbs and 25 g of the sugar.
- 3
Beat in the egg yolks, pour into the dish and bake for 25 minutes until just set.
25 min - 4
Warm the jam gently and spread over the baked custard.
- 5
Whisk the egg whites to stiff peaks, then whisk in the remaining sugar a spoonful at a time until glossy.
- 6
Pile the meringue over the jam and bake for 15 minutes until golden.
15 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.