Queen of Puddings
1 1/2 cups (375 ml) fresh bread crumbs
4 Tbs (60 ml) superfine (caster) sugar
The grated zest if 1 lemon
2 1/2 cups (625 ml) milk
4 eggs
1/4 cup (60 ml) raspberry jam
Combine the bread crumbs, half the sugar, and the lemon rind in a mixing bowl, stirring to combine. Bring the milk to a boil in a saucepan and stir into the bread crumb mixture. Separate three of the eggs and beat the yolks with the remaining egg until smooth.
Stir into the bread crumb mixture and pour into a buttered baking dish. Let stand at room temperature for 30 minutes and bake in a preheated 325F (165C) oven until set, 50 to 60 minutes. Whisk the three egg whites until stiff and add the remaining sugar, whisking until the meringue is thick and glossy. Spread the jam over the pudding and top with the meringue, covering the dish completely. Bake until the meringue is light golden brown, about15 minutes.
Serves 4 to 6.
