How to make Queen of Puddings

1. 1

   Preheat the oven to 180C and lightly grease a 24cm roasting dish with butter.

2. 2

   Combine the milk and lemon zest in a saucepan and bring to the boil, then remove from the heat and stir in the butter, breadcrumbs, and 25g of the sugar.

3. 3

   Leave to stand for 15-25 minutes so that the breadcrumbs swell up you should be left with a mushy paste.

4. 4

   Separate the eggs and lightly beat two egg yolks; add them to the cooled breadcrumb mixture.

5. 5

   Pour it all into the dish and make sure its level.

6. 6

   Bake for 35 minutes, or until set.

7. 7

   Meanwhile, melt the jam in a small saucepan over a low heat and, when the pudding is ready, remove it from the oven and spread the jam evenly all over the top.

8. 8

   Beat three egg whites in a mixer or large clean bowl until stiff, then whisk in 35g of the caster sugar and spoon this meringue mixture over the pudding.

9. 9

   Use the back of your spoon to flick the meringue up, in order to form pretty peaks.

10. 10

    Sprinkle a little caster sugar over the meringue topping and bake for 10-15 minutes until golden brown.

* Per serving · 4 servings · Values may vary.