Queen of Puddings with Raspberry Jam Meringue

What you need

• 600 ml (2 1/2 cups) whole milk
• 1 lemon, zest removed in wide strips
• 50 g (3 1/2 tbsp) unsalted butter
• 100 g (2 cups) fresh white breadcrumbs
• 4 large egg yolks
• 4 tbsp raspberry jam
• 4 large egg whites
• 250 g (1 1/4 cups) caster sugar, 50 g for the custard, 200 g for the topping

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Have a 1.5 litre (6 cup) ovenproof dish and a roasting tin ready.

2. 2

   Warm the milk with the lemon zest in a pan until steaming but not boiling. Take it off the heat and leave to infuse for 15 min, then remove the zest.

3. 3

   Put the pan back on low heat. Stir in the butter and 50 g of the sugar until both melt, then remove from the heat.

4. 4

   Mix in the breadcrumbs and let the pan cool for 5 min. Beat the yolks lightly and stir them in.

5. 5

   Pour the mixture into the dish. Set the dish in the roasting tin and pour hot water into the tin to come halfway up the sides.

6. 6

   Bake for 30-40 min, until the custard is just set with a slight wobble in the centre. Lift the dish out of the water and rest it for 10 min.

7. 7

   Raise the oven to 230 °C (450 °F). Spread the jam evenly over the top of the pudding.

8. 8

   Whisk the whites to soft peaks. Add the remaining 200 g of sugar a spoonful at a time, whisking until stiff and glossy.

9. 9

   Spoon the whisked whites over the jam and pull them up into peaks.

10. 10

    Bake for 6-8 min, until the peaks turn golden. Serve hot.

Imported from noseychef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.