Queen of Puddings Recipe 4 portions Base ½ pint milk 20g butter Zest of 1 lemon or orange 25g caster sugar 3 egg yolks 50g fresh breadcrumbs – fresh or frozen 2 dessert spoons of red jam Meringue 3 egg whites 175g caster sugar Method Base Preheat oven to 170˚C and grease a 4 portion ovenproof pyrex/ceramic dish Warm milk, butter and zest of fruit and 25g caster sugar in a saucepan Place breadcrumbs in the oven-proof dish. Pour milk mixture onto the breadcrumbs and stir with a fork Then mix in the 3 egg yolks and stir in. Leave to stand for 10 minutes Place ovenproof dish in a roasting tray and place in the oven. Bring warm water to the oven and pour in to the roasting dish until half way up the pyrex dish Bake for 20 minutes Remove from the oven and spread on the red jam Method Meringue Place the egg whites and half the sugar in a bowl over a pot of simmering water and whisk for a few minutes to dissolve the sugar and to warm the egg whites - do not eggs cook/coagulate Remove the heat and continue whisking until meringue like. Then add the remaining sugar bit by bit until a very fluffy aerated meringue has formed. Pipe on the meringue onto the base or just simply spoon on the meringue. Place the dish back in the oven until the meringue colours to a golden brown or use a blow torch to colour the meringue. Serve warm with cream/custard or natural yoghurt .