1 ts Lemon zest; finely grated
10 fl Milk
1/2 oz Butter
1 oz Soft brown sugar
3 oz Fine bread crumbs
3 Eggs
3 tb Raspberry jam
MMMMM--------------------------MERINGUE-------------------------------
5 oz Caster sugar
Mix the lemon rind with the milk and bring to the boil over a
gentle heat. Remove from the heat. Add the butter, sugar, and bread
crumbs. Mix well and allow to cool. Preheat the oven to
160°C/325°F, Gas Mark 3.
Separate the yolks from the whites of 2 eggs. Beat the 2 yolks with
the whole egg. Whisk into the breadcrumb mixture then pour into a
2 to 3 cups (600 to 900 ml) greased ovenproof dish. Stand the dish
in a roasting tin of cold water. Bake for 45 to 50 minutes, or
until the mixture is set. Spread with the raspberry jam. Reduce the
oven heat to 150°C/300°F, Gas Mark 2. Whisk the egg whites until
stiff. Slowly whisk in half the sugar, then fold in the remainder.
Pipe the meringue in a lattice work or spread over the pudding and
then make it into peaks. Return to the oven for 15 to 20 minutes
until the meringue is light golden in colour. Serve hot.
Variations:
If serving the pudding cold allow at least 1 hour cooking time when
the meringue is added to the pudding at 140°C/275°F, Gas Mark 1.
Chocolate Queen of Puddings:
Blend 1 oz (25 g) cocoa powder with the hot milk. Use apricot jam
over the baked pudding before adding the meringue.
Swiss Roll Pudding:
Omit the breadcrumbs in the recipe. Put about 4 slices of jam
filled Swiss Roll into the pie dish. Blend the milk, sugar, and
eggs together, strain over the Swiss Roll. Bake as above then top
with a little jam or thick fruit puree before adding the meringue.
