Ingredients:
1 cup cake crumbs
2 cups milk
1 tablespoon sugar
1 lemons, rind of
2 eggs, separated
1 pinch salt
2 tablespoons caster sugar
raspberry jam
Directions:
Bring the milk to the boil, pour it over the sugar and crumbs, add the lemon rind and beaten yolks; put into a buttered pie dish and stand it in a baking dish containing water.
Bake in a moderate oven for about half an hour, or until the centre is quite firm.
Take out and spread jam over the top; whip the egg whites and salt until stiff adding the castor sugar slowly.
Spread on the pudding, return to a cool oven, and bake until crisp and a pale fawn colour.
Chocolate sauce, lemon butter or apple butter may be used instead of jam.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.