Queen of puddings This classic British pudding is so simple to make, and it tastes delicious with its crown of golden meringue. Serves: 4 adults Preparation time: 35 mins Cooking time: 30 mins Ingredients: 1 tsp low-fat spread 50g white or wholemeal breadcrumbs 225ml 1% fat milk 1 tsp vanilla extract 40g caster sugar 2 eggs separated 2 tbsp reduced-sugar strawberry or raspberry jam What to do: 1. Grease an 850ml (1½ pint) baking dish with ½ tsp of the reduced-fat butter spread. Sprinkle the breadcrumbs into the baking dish. 2. Warm the milk with the remaining reduced fat spread and vanilla extract until lukewarm. Take care that the mixture doesn't get too hot. Remove from the heat and add half the sugar, stirring to dissolve it. Beat in the egg yolks. Pour into the baking dish and stir into the breadcrumbs, then leave to soak for 15 minutes. 3. Meanwhile, preheat the oven to Gas Mark 4/180°C/fan oven 160°C. 4. Bake the pudding for 20-25 minutes, until lightly set. Remove the baking dish from the oven and cool for 5 minutes, then carefully spread the jam over the surface. 5. Whisk the egg whites in a grease-free bowl until they hold their shape, then add the remaining sugar, whisking again until stiff and glossy. Pile the meringue on top of the pudding, then return it to the oven to bake for a further 5-8 minutes, until golden brown. Serve at once. Tip 1: Egg whites won't whip if there is the slightest trace of grease in the bowl or on the beaters - and that includes egg yolk too, so take care when separating the eggs. Tip 2: Use blackcurrant or apricot reduced-sugar jam for a change. Tip 3: A hand-held electric mixer is best for whisking the egg whites, otherwise use a hand whisk - it will just take longer. www.nhs.uk/Change4Life Queen of puddings Nutritional information: Per portion (i.e. ¼ recipe) 582kJ / 139kcal 6g protein 21g carbohydrate of which 16g sugars 4g fat of which 1.4g saturates 0.3g fibre 120mg sodium equivalent to 0.3g salt www.nhs.uk/Change4Life .