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1
Mix the lemon rind with the lowfat milk and bring to the boil over a gentle heat.
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2
Remove from the heat.
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3
Add in the butter or possibly margarine, sugar and breadcrumbs.
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4
Mix well and allow to cold.
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5
Preheat the oven to 160C/325F, Gas Mark 3.
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6
Separate the yolks from the whites of 2 Large eggs.
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7
Beat the 2 yolks with the whole egg.
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8
Whisk into the breadcrumb mix then pour into a 1 to 1.5 pint/600 to 900 ml greased ovenproofdish.
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9
Stand the dish in a roasting tin of cool water.
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10
Bake for 45 to 50 min, or possibly till the mix is set.
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11
Spread with the Blackberry jam.
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12
Reduce the oven heat to 150C/300F, Gas Mark 2.
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13
Whisk the egg whites till stiff.
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14
Slowly whisk in half the sugar, then mix in the remainder.
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15
Pipe the meringue in a lattice work or possibly spread over the pudding and then make it into peaks.
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16
Return to the oven for 15 to 20 min till the meringue is light golden brown in colour.
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17
Serve warm.
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18
Variations
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19
If serving the pudding cool allow at least 1 hour cooking time when the meringue is added to the pudding at 140C/275F, Gas Mark 1.
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20
Chocolate Queen of Puddings
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21
Blend 1 ounce/25 g cocoa pwdr with the warm lowfat milk.
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22
Use apricot jam over the baked pudding before adding the meringue.
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23
Swiss Roll Pudding
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24
Omit the breadcrumbs in the recipe.
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25
Put about 4 slices of jam filled Swiss Roll into the pie dish.
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26
Blend the lowfat milk, sugar and Large eggs together, strain over the Swiss Roll.
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27
Bake as above then top with a little jam or possibly thick fruit puree before adding the meringue.
