Baked Raspberry Pudding

For the baked raspberry pudding, preheat the oven to 180°C (gas mark 4).

In a saucepan, heat the milk and butter until the butter has melted and the milk is hot.

Turn off the heat and mix in the breadcrumbs, sugar and lemon zest.

Let swell for 15 minutes and whisk in the egg yolks.

Spread the mixture evenly on a 26 x 20 x 5 cm baking dish and bake in the oven for 25-30 minutes, until set and firm. (Up to this point, the recipe can easily be made 1-2 hours before serving).

In a saucepan, warm the autumnal raspberry jam slightly to make it more liquid, then spread it evenly over the top of the pudding.

Beat the egg whites until frothy and mix in all but 2 tsp of the remaining sugar.

Spread the meringue mixture over the jam and sprinkle with the remaining sugar.

Bake in the oven on the middle rack for 15-20 minutes until the meringue is golden brown.

Serve with whipped cream.

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