| 1 | Mix the lemon rind with the milk and bring to the boil over a gentle heat. |
| 2 | Remove from the heat. |
| 3 | Add the butter or margarine, sugar and breadcrumbs. |
| 4 | Mix well and allow to cool. |
| 5 | Preheat the oven to 160c/325°F, gas mark Separate the yolks from the whites of 2 eggs. |
| 6 | Beat the 2 yolks with the whole egg. |
| 7 | Whisk into the breadcrumb mixture then pour into a 1 to 1.5 pint/600 to 900 ml greased ovenproofdish. |
| 8 | Stand the dish in a roasting tin of cold water. |
| 9 | Bake for 45 to 50 minutes, or until the mixture is set. |
| 10 | Spread with the raspberry jam. |
| 11 | Reduce the oven heat to 150c/300°F, gas mark Whisk the egg whites until stiff. |
| 12 | Slowly whisk in half the sugar, then fold in the remainder. |
| 13 | Pipe the meringue in a lattice work or spread over the pudding and then make it into peaks. |
| 14 | Return to the oven for 15 to 20 minutes until the meringue is light golden in colour. |
| 15 | Serve hot. |
| 16 | Variations if serving the pudding cold allow at least 1 hour cooking time when the meringue is added to the pudding at 140c/275°F, gas mark Chocolate queen of puddings blend 1 oz/25 g cocoa powder with the hot milk. |
| 17 | Use apricot jam over the baked pudding before adding the meringue. |
| 18 | Swiss roll pudding omit the breadcrumbs in the recipe. |
| 19 | Put about 4 slices of jam filled swiss roll into the pie dish. |
| 20 | Blend the milk, sugar and eggs together, strain over the swiss roll. |
| 21 | Bake as above then top with a little jam or thick fruit puree before adding the meringue. |
