Queen of Puddings

Preheat the oven to 180ºC/gas 4. Grease a 20cm pie dish.

Place the butter, milk and 1 tablespoon of sugar in a saucepan over a low heat and bring almost to the boil, stirring occasionally.

Place the breadcrumbs in a bowl and pour over the hot milk mixture. Allow to soak for 15 minutes.

Separate the egg yolks and whites, and lightly beat the yolks.

Stir the lemon zest and juice into the soaked breadcrumbs, then beat in the egg yolks, followed by the remaining sugar and cornflour.

Pour the mixture into the prepared pie dish and bake for 20–25 minutes, or until golden brown and set.

While the pudding is baking, make the meringue. Whisk the egg whites in a clean bowl until they form soft peaks, then gradually add the sugar, whisking until stiff and glossy.

Once the pudding is ready, spread with a layer of jam and top with the meringue. Return to the oven for 5–10 minutes, or until the meringue is golden brown.