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Ingredients

• 1 1/2 c. soft bread crumbs

• 3/4 c. sugar

• 2 c. milk

• Grated rind of large lemon

• 3 Tbsp. butter or margarine

• 3 Tbsp. raspberry jam

• 2 egg yolks

• 3 egg whites

Method

1. Sprinkle the bread crumbs evenly in a 1 1/2-quart casserole.

2. Heat milk and butter to just warm.

3. Beat egg yolks with half of the sugar.

4. Add the lemon rind and pour on the warmed milk.

5. Pour this custard over bread crumbs and bake in preheated 350 F. oven for 25 minutes or until just set.

6. Warm jam; spread over the pudding.

7. Whisk egg whites until stiff.

8. Fold in rest of sugar.

9. Pile meringue on top of jam.

10. Return to oven for 10 to 15 minutes until meringue is crisp and brown.

Notes

• Can serve hot or cold.

Courtesy of Celia Esmonde, House of Lancaster Cookery Book, 1986