- 600ml/1 pint 2fl oz full fat milk
- 1 lemon, zest only
- 50g/2oz butter
- 50g/2oz sugar
- 100g/3½oz white breadcrumbs
- 6 free-range egg yolks, beaten
- 4 free-range egg whites
- 225g/8oz sugar
- raspberry jam, to taste
- Preheat the oven to 180C/360F/Gas 4.
- Place the milk and lemon zest into a pan over a medium heat. Bring to the boil, then remove from the heat and leave to cool for ten minutes.
- Add the butter and sugar to the lemon-infused milk, then return to the heat and simmer for 3-4 minutes.
- Add the breadcrumbs and stir well. Then stir in the egg yolks.
- Place six small soufflĂŠ dishes or ramekins into a deep baking tray.
- Pour equal quantities of the mixture into each ramekin. Pour water into the baking tray so that the water comes halfway up the sides of the ramekins (this is a bain marie).
- Carefully place into the oven and bake for 30 minutes, or until the puddings are set. Remove and allow to cool slightly.
- Increase the oven temperature to 240C/445F/Gas 8.
- Meanwhile, whisk the egg whites and sugar together until soft peaks form when the whisk is removed.
- Spoon on a good dollop of raspberry jam onto the middle of each of the puddings, then cover with the egg white mixture.
- Return the puddings to the oven in the bain marie and bake for 8-10 minutes, or until the meringue is set.
- Remove from the oven and serve the puddings in their ramekins.