- 25 Grams unsalted butter, plus extra for greasing
- 285 Milliliters milk
- 100 Grams sugar
- 85 Grams fresh white breadcrumbs
- 1 large lemon
- 2 large eggs
- 2 Tablespoons raspberry jam
Preheat the oven to 350 degrees F. Grease an 8” side dish.
Place the butter, milk, and 1 tablespoon of sugar in a saucepan over a low heat, and bring almost to the boil, stirring occasionally.
Place the breadcrumbs in a bowl, and pour over the hot milk. Allow to soak for 15 minutes.
Separate the egg yolks and whites. Lightly beat the yolks.
Zest and juice the lemon, and stir into the soaked bread. Stir in the beaten yolks.
Pour the mixture into the pie dish and bake in the oven for 25-30 minutes, until firmly set. Remove from the oven and set aside to cool. Leave the oven turned on.
Lightly warm the jam in a small saucepan. Spread it evenly over the pudding.
Whisk the egg whites until soft peaks form. Gradually add the remaining sugar, and whisk until smooth and glossy.
Spread the meringue over the layer of jam, and return to the oven for 15-20 minutes, until the meringue is lightly browned on top. Serve immediately.