Ingredients

• 225ml/8fl oz milk
• 225ml/8fl oz double cream
• 1 vanilla pod
• split
• 100g/3½oz caster sugar
• 5 free-range egg yolks
• 140g/5oz fresh breadcrumbs
• 2 lemons
• zest only
• 200g/7oz raspberry jam
• 4 free-range egg whites
• 110g/4oz caster sugar
• 1 tbsp icing sugar
• for dusting

Directions

• Preheat the oven to 160C/140C Fan/Gas 2.
• For the pudding
• pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
• Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
• Slowly pour the egg mixture into the hot milk and cream
• whisking all the time
• then add the breadcrumbs and lemon zest.
• Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie.
• Place the bain-marie in the centre of the oven and bake for 10-15 minutes
• or until the puddings are almost set but still slightly wobbly in the centre.
• Remove from the oven and allow to cool.
• Increase the oven temperature to 190C/170C Fan/Gas 5.
• For the meringue topping
• place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar
• a tablespoonful at a time.
• Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings
• then cover the puddings completely with the meringue mixture.
• Sprinkle with the icing sugar and bake for 8-10 minutes
• or until the top is crisp and lightly browned.
• Remove from the oven and serve immediately.