What a fine thing. Sponge bread stuff, jam and Meringue? Oh you spoil me!
50g butter, softened
125g caster sugar
Zest of 1 lemon
4 large eggs separated
4 tbsp raspberry jam
Preheat the oven to 180. Butter a 1 litre oven proof dish or 4x300ml dishes
Bring the butter, 25g of the sugar, the zest and milk to a gentle simmer in a pan
Add the breadcrumbs and set aside, stirring often until thickened
Stir the egg yolks into the mixture and spoon into the prepared dish.
Bake for 15 mins or until just set.
Heat the jam in a pan until runny, carefully spread over the top of the pudding
Whisk the egg whites and the remaining 100g of sugar until it forms soft peaks.
Spoon/pipe over the top of the pudding and bake for 10 mins until lightly browned and crisp.
Serve immediately or while warm, although it was nice cold too, with cream.
All in all ten people tasted this when I made it and we all had the same reaction: It’s a slow burner. ‘I don’t know if I love it but I can’t stop eating it’ type of thing.
I think I do love it though.