Queen of Puddings
|Milk||625 Milliliter (2 1/2 Cups)|
|Grated lemon rind||1|
|Fresh white bread crumbs||125 Gram (1 Cup)|
|Eggs||3 Small, separated|
|Jam||4 Tablespoon, warmed (Blackberry, Apricot, Strawberry Or Black Currant)|
|Powdered sugar||3 Tablespoon|
Butter a 2 1/2-pint (1 1/4-liter) shallow baking dish.
Heat the milk, butter, granulated sugar and lemon rind slowly in a covered saucepan, stirring once as the butter melts.
When the milk is just warmed through, turn off the heat but leave the pan on the stove for 10 minutes.
Put the bread crumbs in a large bowl and pour the milk over them.
Let soak for at least 20 minutes.
Preheat the oven to 350°F (180°C).
Beat in the egg yolks and pour the mixture into the baking dish.
Bake the pudding for 30 minutes or until lightly set.
Remove the pudding from the oven and spread the warm jam evenly over the top.
Beat the egg whites until they are stiff.
Beat in 2 tablespoons of the powdered sugar, and when the mixture is glossy fold in the remaining sugar.
Pile the meringue on top of the pudding and bake for 10 minutes or until the top is set and lightly colored.