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Queen of puddings

From Good Food Live
Indulge a sweet tooth with Lotte Duncan's tempting new take on a traditional nursery pudding

Queen of puddings

Method

1. Preheat the oven to 170°C/gas 3 and lightly butter an ovenproof dish with a 1litre capacity. In a large bowl, mix the breadcrumbs, lemon zest and 25g of the sugar.

2. Pour the milk and cream into a saucepan, add the butter and gently heat until the butter has melted. Pour over the breadcrumb mixture and leave to stand for 30 minutes.

3. When the mixture has cooled, add the egg yolks and mix well. Spoon into the prepared dish and cook for 30 minutes, until set.

4. Drop small spoonfuls of the jam over the hot surface of the pudding and then repeat with the raspberry puree.

5. Whisk the egg whites until stiff and glossy and then fold in the remaining sugar. Spoon this meringue mixture evenly over the pudding.

6. Return to the oven and cook for a further 30 minutes, until the meringue is set and golden brown.

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Serves: 4

Prep: 30 min
Cook: 30 min

Ingredients
100g fresh white breadcrumbs
zest of 1 lemon, rated
100g caster sugar
275ml Milk
150ml whipping cream
25g unsalted Butter
2 Eggs, separated
2 tbsp raspberry jam
100g fresh raspberries, sieved