Ingredients
Scale
- 500 ml whole milk
- 50 g unsalted butter
- 50 g caster sugar
- 50 g fresh breadcrumbs
- 3 large egg yolks
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
- 3 large egg whites
- 50 g caster sugar (for meringue)
Instructions
- Preheat your oven to 160°C (325°F). Grease a 1.5-liter ovenproof dish.
- Gently heat the milk and butter in a saucepan until the butter has melted. Do not boil.
- Remove from heat and stir in 50g caster sugar, breadcrumbs, egg yolks, and vanilla extract.
- Pour the mixture into the prepared dish and bake for 25-30 minutes, or until just set.
- While the custard bakes, warm the raspberry jam slightly to make it easier to spread.
- Once the custard is set, remove it from the oven and spread the warm jam evenly over the top.
- Increase the oven temperature to 180°C (350°F).
- In a clean, dry bowl, whisk the egg whites until stiff peaks form.
- Gradually add the remaining 50g caster sugar, whisking until the meringue is glossy and firm.
- Spoon or pipe the meringue over the jam layer, ensuring it covers the entire surface and touches the edges of the dish.
- Return the pudding to the oven for 15-20 minutes, or until the meringue is golden brown.
- Serve warm or at room temperature.
Notes
- For best results, use day-old bread for the breadcrumbs.
- Ensure no egg yolk gets into the whites when separating, as this will prevent the meringue from stiffening.
- The pudding can be made ahead and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg