Queen Pudding

Usually, this pudding is flavoured with lemon zest and vanilla but for variety, apricots or peaches may be placed on top of the custard mixture instead of jam when it is set and before it is covered with the meringue.

Ingredients:

7 oz/200g breadcrumbs
2 tbsp. vanilla sugar (or caster sugar and a few drops of vanilla extract)
1 large lemon, zest only
1 pint/600ml milk
2 oz/50g unsalted butter
4 eggs, separated
3 tbsp. warm raspberry jam
2 oz/50g caster sugar

Method:

Place the breadcrumbs, vanilla sugar and zest in a large bowl.

Put the milk and butter in pan and bring almost to the boil then take off the heat. Stir into the breadcrumbs and leave for 10 minutes.

Heat the oven to 180 ºC/350 ºF/Gas 4.

Beat the egg yolks and add to the breadcrumbs.

Grease an ovenproof serving dish that can hold 1.5 litres (2½ pints). Pour the mixture into the dish, bake for 35 minutes.

Remove from the oven, leave for 3 minutes to cool slightly then gently spread the jam over the top, being careful not to break the surface skin.

Whisk the egg whites until stiff then slowly fold in the caster sugar, keeping 1 teaspoon of sugar for later.

Spread the egg white mixture carefully over the jam. Sprinkle over the remaining teaspoon of sugar and place the pudding back in the oven for 15 minutes.

Serve hot with extra-thick cream.