QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING

Steps:

• Preheat the oven to 160C/310F/Gas 2.
• For the pudding base, 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, or one large oven-proof baking dish 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 pudding or 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/375F/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 10 to 15 minutes, or until the top is crisp and lightly browned.
• To serve, remove from the oven and serve immediately.