This is a great (but often forgotten about!) pudding for Sunday lunch using ingredients you are likely to have in your store cupboard.
Sharing the recipe; I had an abundance of foraged blackberries in the freezer so I made my own jam, but you can use whatever you have to hand — even lemon curd. ?
570 ml full-fat milk
110g bread crumbs, made from stale white bread or brioche
175g caster sugar, divided
10g unsalted butter, plus extra
Zest from one lemon
1/2 teaspoon vanilla bean paste
3 eggs, separated
Jam or lemon curd
Butter a 23cm round baking dish well and set aside. Bring the milk to the simmering point in a large saucepan. Remove from the heat and stir in the breadcrumbs, zest, butter, and 25g of the sugar. Set aside to allow the crumbs to swell and the mixture to cool.
Preheat the oven to 160 degrees fan/180C. Add the egg yolks and vanilla bean paste to the crumb mixture, mix well, pour into the prepared baking dish, and bake for 30 minutes or until set.
Remove pudding base from the oven and reduce the oven heat to 130 degrees fan/150C. Spread the base with jam to cover and set aside while you make the meringue. (This can be done ahead).
Beat the egg whites until soft peaks form. Gradually add the remaining 150g caster sugar a little at a time and continue to beat to form stiff glossy peaks.
Spread a thin layer of the meringue on top of the jam to cover completely. Transfer the remaining meringue to a large piping bag and pipe large blobs of meringue on top of the pudding. (You can also just pile the meringue on top of the pudding).
Return the pudding to the oven for another 15 minutes to cook and set the meringue. Best served on the day of making, refrigerate any leftovers.
Optional: briefly pop the pudding under the grill to brown the top or quickly blast it with a culinary
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