Queen of puddings

Method

1. Preheat the oven to 180°C. Grease a baking dish with butter.
2. In a medium saucepan over medium heat, scald the milk (heat it to just below boiling). Add the butter, breadcrumbs, half the sugar and the lemon zest. Remove the pan from the heat and let the mixture cool and swell for 30 minutes.
3. Beat the egg yolks with the remaining sugar and add to the cooled milk mixture. Pour the custard into the prepared baking dish and bake for 15 minutes or until just set. Remove from the oven and allow to cool.
4. Melt the jam in a small saucepan over a low heat and spread it over the set bread custard.
5. For the meringue top, using an electric mixer, beat the egg whites with half the sugar at high speed for 3 minutes, until the sugar has dissolved and the meringue has formed stiff peaks. While the mixer is still running, add the remaining sugar slowly and whisk for another 3–5 minutes until the stiff peaks are very shiny and when you lift the whisk the mixture forms long licks of glossy meringue.
6. Top the pudding with the meringue, sprinkle with icing sugar and bake for 10 minutes or until the tips of the meringue turn golden brown. Dust with more icing sugar and serve.