Queen of Puddings

Method

Put the jam in a non-stick pan over a medium heat and add the fresh raspberries. Cook gently, stirring occasionally, until the raspberries start to soften. Remove from the heat and allow to cool.

Separate three of the eggs into two bowls (cover the egg whites and set aside). Add the fourth egg to the egg yolks and beat together until well combined. Stir in the milk, cream and orange zest, followed by the breadcrumbs. Pour into a 1.2 litre pie dish and leave aside for 25-30 minutes until the breadcrumbs have swollen.

Preheat the oven to 180C/160Cfan/gas 4

Bake the pudding in the oven for 30-35 minutes until the custard is set. Remove from the oven and allow to cool a little. Gently spread the raspberry jam over the surface of the custard.

Whisk the egg whites until they stand in soft peaks, add the sugar and whisk again until you have a smooth and glossy meringue. Spoon the meringue on top of the pudding and spread out with a palette knife, make a few swirls to create texture and then sprinkle with a little caster sugar. Return to the oven for 15-20 minutes or until the meringues is set and golden.