Take care when putting the pie in the oven with the uncooked filling; it is fairly runny and can easily spill over on to the baking sheet. Whisk the egg whites for the meringue topping immediately before they are put on the pudding. If whisked in advance they will deflate, and become watery.
Make sure the meringue touches the pastry all round or it will shrink back during cooking and look unsightly.
175 g (6 oz) shortcrust pastry, defrosted if frozen
300 ml (1/2 pint) milk
grated zest of 1 lemon
50 g (2 oz) fresh white breadcrumbs
2 medium eggs, separated
50 g (2 oz) margarine or butter
100 g (4 oz) caster sugar
1 teaspoon vanilla essence
3 tablespoons raspberry jam
1. Heat the oven to 180C/350F/Gas 4.
2. Roll out the dough on a floured board and use to line a 20 cm/8 inch flan ring standing on a baking sheet. Set aside to rest while you prepare the filling.
3. Bring the milk to the boil in a saucepan, remove from the heat, then add the lemon zest, breadcrumbs, egg yolks, margarine, 25 g (1 oz) sugar and the vanilla essence. Stir well with a wooden spoon until the breadcrumbs have absorbed most of the milk. Leave to cool.
4 Spread the jam over the base of the uncooked flan case, then pour the breadcrumb mixture on top.
5 Bake in the oven for 45 minutes until the filling is set, then carefully remove the flan ring.
6. Whisk the egg whites until they stand in soft peaks. Fold in the remaining sugar with a metal spoon, then pile the meringue on top of the cooked pudding.
7. Return to the oven and bake for a further 15 minutes, or until the meringue is browned. Transfer to a serving plate and serve either warm or cold..
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