For the base

600 ml whole milk

150 grams plain cake crumbs

90 grams caster sugar

1 lemon, zested

25 grams unsalted butter

3 egg yolks

6 tablespoon any jam of choice

For meringues

175 grams  caster sugar

3 egg whites


Preheat the oven to gas 6, 200°C, fan 180°C. Put the milk in a medium-sized pan and gently bring to the boil. Remove from the heat and stir cake crumbs, 2 tablespoons of sugar, lemon zest and the unsalted butter. Set aside for 15 mins to cool. Then add the egg yolks to this and beat with a wooden spoon until combined. Take an ovenproof glass dish, and pour the mixture in to it. Bake until light golden. Then heat the jam in a small pan until it becomes runny. Spread over the custard base.

Whisk the eggs whites, adding the sugar little by little until stiff and glossy peaks are formed. Transfer it to a piping bag and pipe little tufts onto the the pudding, until all of it is covered. Bake for another 5 minutes on until meringue becomes golden.

Serve with double cream.




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