Queen of Puddings

Step 1

Pre-heat oven to 325°F. Grease a 2 quart casserole or ovenproof dish.

Step 2

Separate 3 of the egg yolks and whites. Set the egg whites aside for the meringue topping.

Step 3

Add the milk, sugar, butter, and lemon rind to a saucepan. Gently heat, stirring until the sugar is dissolved. Do not boil the milk mixture. Remove from heat and allow to cool a little.

Step 4

Beat three egg yolks and one full egg together in a separate bowl. Pour the pre-heated, but cooled milk over the eggs, and whisk together.

Step 5

Stir the breadcrumbs into the milk and egg mixture. Let stand for 30 minutes to allow the crumbs soak up the liquid.

Step 6

Pour the breadcrumb mixture into the prepared dish.

Step 7

Place the casserole in a larger 9 x 13 baking dish or roasting tin. Carefully pour hot water into the baking pan until it reaches half-way up the side of the pudding dish.

Step 8

Bake for about 40 minutes until mixture is firm and a golden color. Remove from oven. Discard the "bain marie" or water bath. Allow the base to cool while preparing the meringue topping.

Step 9

Using an electric mixer beat the three egg whites with a pinch of salt until firm white peaks form. Add the sugar and beat until their surface is glossy.

Step 10

Spread the jam over the cooked custard base.

Step 11

Top with the meringue mixture. Use the back of a spoon to spread the meringue and form decorative peaks. If you would like a more uniform, eye-appealing topping, use a piping bag to add the meringue layer in decorative swirls

Step 12

Return the pudding to the oven. Bake for 15 to 20 minutes until the meringue is golden brown in color.

Step 13

Serve warm - delicious with hot custard or whipped cream.