Queen of Puddings
4 medium (US large) eggs
600ml/1 pint/2½ cups milk
125g/4oz/8 tbsp caster (superfine)sugar
grated zest of 1 lemon
125g/4oz/2 cups fresh white breadcrumbs
4 tbsp raspberry jam (jelly)
1 Separate three eggs and beat the egg yolks with the remaining whole egg. Heat the milk in a small pan and stir into the beaten eggs with 2 tbsp sugar, the lemon zest and breadcrumbs, stirring until the sugar dissolves.
2 Spread the jam in the bottom of a large ovenproof dish. Pour in the custard mixture and set aside for 30 minutes.
3 Preheat the oven to 150°C/300°F/Gas 2.
4 Bake in the oven for 1 hour or until the custard is set.
5 Whisk the egg whites until stiff. Fold in the remaining sugar and whisk until glossy. Pile on top of the custard and return to the oven for 15 minutes or until set and golden brown.