4 eggs
568ml (1 pint) milk
4 oz (100 g) fine breadcrumbs
45 - 60 ml (3 - 4 level tbsp) raspberry jam
1/3 cup (75 g) 3oz castor sugar
568ml (1 pint) milk
4 oz (100 g) fine breadcrumbs
45 - 60 ml (3 - 4 level tbsp) raspberry jam
1/3 cup (75 g) 3oz castor sugar
method
1. Separate three eggs and beat together the three egg yolks and one whole egg. Add to the milk and mix well. Add the breadcrumbs.
2. Put the jam on the bottom of a pie dish, making a layer of about 1 cm (1/2 inch). Pour over the milk, egg and crumb custard and leave for 30 minutes.
3. Bake in the oven at 150°C (300f) mark 2 for 1 hour, until set.
4. Whisk the egg whites until stiff then fold in the sugar. Pile on top of the custard, sprinkle with a little sugar and return to the cool oven for a further 15-20 minutes until the meringue is set and delicately browned.
2. Put the jam on the bottom of a pie dish, making a layer of about 1 cm (1/2 inch). Pour over the milk, egg and crumb custard and leave for 30 minutes.
3. Bake in the oven at 150°C (300f) mark 2 for 1 hour, until set.
4. Whisk the egg whites until stiff then fold in the sugar. Pile on top of the custard, sprinkle with a little sugar and return to the cool oven for a further 15-20 minutes until the meringue is set and delicately browned.
serving amount
serves 4
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