Queen of Puddings
Makes 2 Puddings to Serve 4
25g unsalted butter
85g fresh white breadcrumbs
1 large lemon, zest and juice
2 eggs, separated, yolks lightly beaten
2 tbsp Raspberry Jam, lightly warmed
Cream to serve
Prehet the oven to 180°C /Gas 4. Grease two ANTA porridge Bowls.
Place the buter, milk and one tablespoon of sugar in a saucepan over a low heat and bring almost to the boil, stirring occasionaly.
Place the breadcrumbs, in a bowl and pour over the hot milk mixture. Allow to soak for 15 minutes. Stir in the lemon zest and juice and then the egg yolks.
Pour into the porridge bowls and bake for 25-30minutes or until firmly set. Remove and let cool. Leave the oven on.
Spread the jam evenly over the pudding. For the meringue topping, whisk the egg whites until soft peaks form, then gradually add the remaining sugar and whisk until smooth and glossy.
Spread the meringue over the jam and return the pudding to the oven for 15-20 minutes, or until the meringue is lightly browned on the top.
Serve the pudding hot with cream.