Angela Hartnett's queen of puddings

Method

• step 1

  Preheat the oven to 170°C/150°C fan/Gas 3 and grease a 24cm oval oven-proof serving dish with a little butter.

• step 2

  Heat the milk a saucepan over a low heat until gently warmed. Put the breadcrumbs into a bowl, pour over the milk and leave the breadcrumbs to soak for 30 minutes until all the liquid has been absorbed.

• step 3

  Beat the egg yolks lightly with a fork, then add them to the soaked breadcrumbs along with 50g of the caster sugar, the 25g of butter and the lemon zest. Stir to combine thoroughly then transfer to the serving dish and bake for 20-25 minutes, until golden brown and set. Remove from the oven and leave to cool.

• step 4

  Reduce the oven temperature to 140°C/120°C fan/Gas 1.

• step 5

  Gently warm the jam in a small pan to loosen it and spread evenly over the set breadcrumbs.

• step 6

  Tip the egg whites into a clean bowl and, using a handheld electric whisk, whisk to soft peaks. Add the remaining 175g of caster sugar a little at a time, whisking between each addition, until you have a lovely, glossy meringue that holds soft peaks. Spoon the meringue over the top of the jam, using the spoon to make little peaks - like the peaks of the queen's crown - or you can put the meringue into a piping bag and pipe it over the top.

• step 7

  Bake the pudding for a further 30 minutes, until the meringue is golden brown. Serve with cream while still warm.