I know I'm a few days late but I really wanted to do the April Great British Pudding Challenge that Rosie from Rosie bakes a 'Peace' of cake hosts. I loved the sound of this pudding with the sponge, jam and meringue and it was a tasty pudding.
I halved the recipe seeing as there's only 2 of us in our house.
Here's the recipe as Rosie typed it:
Queen of Puddings
75g (3 oz) fresh breadcrumbs, made for day old bread
25g (1 oz) butter
Grated rind of half a lemon
100g (4 oz) caster sugar
2 large eggs
275ml (½ pint) of whole milk
3 tbsp raspberry jam – heated through
You will need a well buttered 1.2 litre (2 pint) pie-dish.
Put the breadcrumbs into a large basin and leave aside. Place into a saucepan the milk, half of the sugar, butter and lemon rind and bring to the boil. Pour this over the breadcrumbs and leave to soak for 20 minutes. Separate the eggs and add the egg yolks to the crumb mixture and beat through. Place the whites of the eggs into a clean grease-free bowl for later use.
Place into the centre of a preheated oven 180°C/350°F/Gas mark 4 for 20 minutes or until set. Leave to cool for 5 minutes then spread the warmed jam over the top gently, (ensuring not to break the skin that has formed on top.) Beat the egg whites until stiff then gently add the sugar folding in. Pile the meringue on top of the jam and sprinkle with the extra tablespoon of sugar over the meringue top. Place back into the oven for approximately 20 minutes or until the meringue is set and lightly browned.
Serve with cream, custard, ice cream or on its own the choice is yours.