Queen of puddings

Step 1

Preheat the oven to 180°C. Grease four 300ml ovenproof serving dishes. Combine the breadcrumbs, lemon zest, vanilla and 1/4 cup (55g) sugar in a heatproof bowl. Place the cream, milk and butter in a saucepan over medium heat.

Step 2

As soon as cream mixture starts to bubble around the edge, pour over breadcrumbs. Set breadcrumb mixture aside for 10 minutes to soak, then add egg yolks and beat to combine. Divide mixture among prepared dishes and place in a large roasting pan

Step 3

Pour in enough boiling water to come one-third up the sides of the dishes. Bake for 15 minutes or until just firm.

Step 4

Cool slightly, then divide jam among dishes and spread over the top. Using electric beaters, whisk the eggwhites to soft peaks, then gradually add remaining 185g sugar, beating until stiff peaks form.

Step 5

Dollop meringue over pudding, then use a kitchen blowtorch to caramelise meringue. Serve immediately