Ingredients
225ml/8fl oz milk
225ml/8fl oz cream
½ vanilla pod, split
5 egg, yolks only
140g/5oz fresh breadcrumbs
2 lemons, zest only
200g/7oz raspberry jam
For the meringue:
4 egg, whites only
110g/4oz caster sugar
1 tbsp icing sugar
Method
1. Pour the milk and cream into a pan and add the split vanilla pod. Bring to the boil over a medium heat.
2. Whisk the sugar into the egg yolks until it is well dissolved and the mixture is light and creamy.
3. Slowly pour over the hot milk and cream, whisking all the time. Add the breadcrumbs and lemon zest, pour into an ovenproof glass or ceramic
baking dish, 20x25x5cm/8x10x2in and allow to stand for 10-15 minutes.
4. Preheat the oven to 160C/310F/Gas 2 and have a roasting tin ready, half full of boiling water.
5. Place in the bain marie in the centre of the oven and bake for 25-30 minutes until the custard is still slightly wobbly in the centre. Remove and allow to cool.
6. Increase the heat of the oven 190C/375F/Gas 5.
7. Whisk the egg whites until stiff and then whisk in all the sugar, except 1 tbsp.
8. Slightly melt the jam and spread over the custard. Cover the pudding completely with the meringue mix, sprinkle with the remaining sugar and bake for 10-15 minutes until the top is crisp and lightly browned.
