Joanna's Cookbook: Queen of Puddings

Ingredients :
(For the custard base)
1 Pint (20 oz) Milk
1 oz Sugar
4 oz fresh Breadcrumbs
grated rind of 1 Lemon
2 tbs Buttter
2 Egg Yolks
3 tbs Raspberry Jam
(For the meringue topping)
2 Egg Whites
1 oz Sugar

Method :
Boil the milk and add the sugar, breadcrumbs, butter and lemon rind.
Let the mixture sit for about 25 minutes and then add the beaten egg yolks.
Bake in a greased pie dish at 180°C until the custard is set (about half an hour).
While the custard is baking, prepare the topping.
Beat the egg whites until stiff.
Add the sugar and beat again until the mixture is stiff and glossy.
Heat the jam.
When the custard is baked, spread the jam over it.
Add the meringue topping and bake at 190°C until golden (about 15 minutes).

Despite its humble ingredients, this is a light and delicious pudding.
If you've never tried it you may be pleasantly surprised!