Queen Of Puddings
|Cake/Bread crumbs||4 Ounce (125 Gram)|
|Milk||1 Pint (600 Milliliter)|
|Lemon||1 , rind grated|
|Eggs||3 , separated|
|Raspberry jam||1⁄2 Cup (8 tbs) (Generous Quantity)|
|Caster sugar||3 Tablespoon|
Put the crumbs with the sugar into a large bowl.
Bring the milk to the boil and pour it over the crumbs, then stir in the lemon rind and the egg yolks.
Pour the mixture into a buttered piedish and stand this in a roasting tin half full of hot water.
Bake at 180°C/350°F/Gas Mark 4 for about 30 minutes, or until the centre is quite firm.
Take the pudding out of the oven, reducing the heat to 150oC/300°F/Gas Mark 2, and spread an even layer of jam over the top.
Whisk the egg whites until stiff and fold in the caster sugar.
Spread over the pudding and sprinkle with a little extra caster sugar.
Return to the oven and bake until the top is crisp and a pale gold colour.