3/4 pint (400 ml) milk
2 tbsp (1 oz) 25 g butter
grated rind of 1/2 lemon
2 eggs, separated
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 1/4 cup (75 g) fresh white breadcrumbs
2 tbsp (30 ml) red jam
2 tbsp (1 oz) 25 g butter
grated rind of 1/2 lemon
2 eggs, separated
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 1/4 cup (75 g) fresh white breadcrumbs
2 tbsp (30 ml) red jam
method
1. Warm the milk, butter and lemon rind.
2. Whisk the egg yolks and half of the sugar lightly and pour on the milk, stirring well.
3. Strain over the breadcrumbs, pour into a greased 1.1-litre (2-pt) ovenproof dish and leave to stand for 1/4 hour.
4. Bake in the oven at 180°C (350°F) mark 4 for 25-30 minutes, until lightly set;
5. remove from the oven. Warm the jam and spread it over the pudding.
6. whisk up the egg whites stiffly and add half the remaining sugar; whisk again and fold in the remaining sugar.
7. Pile the meringue on top of the jam and bake for a further 15-20 minutes, until the meringue is lightly browned.
2. Whisk the egg yolks and half of the sugar lightly and pour on the milk, stirring well.
3. Strain over the breadcrumbs, pour into a greased 1.1-litre (2-pt) ovenproof dish and leave to stand for 1/4 hour.
4. Bake in the oven at 180°C (350°F) mark 4 for 25-30 minutes, until lightly set;
5. remove from the oven. Warm the jam and spread it over the pudding.
6. whisk up the egg whites stiffly and add half the remaining sugar; whisk again and fold in the remaining sugar.
7. Pile the meringue on top of the jam and bake for a further 15-20 minutes, until the meringue is lightly browned.
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