SERVES
4 egg yolks 600ml (1 pint ) milk 30g (1oz) butter, plus extra for greasing 60g (2oz) caster sugar grated zest of 1 orange 90g (3oz) fresh white breadcrumbs 3tbsp strawberry or raspberry jam .
MERINGUE TOPPING
4 egg whites 175g (6oz) caster sugar shallow 1.25 litre ( 2 pint ) ovenproof dish .
1- In a large bowl, lightly beat the egg yolks. Set aside. Heat the milk in a small saucepan until bubbles appear around the edge. Add the butter, sugar, and orange zest, and heat gently until the butter has melted and the sugar dissolved.
2- Lightly butter the ovenproof dish and set aside. Gradually add the hot milk mixture to the egg yolks, whisking all the time.
3- Stir in the breadcrumbs, then pour into the ovenproof dish. Leave to stand for 15 minutes.
4- Bake the pudding in a preheated oven at 180ْC ( 350ْF, Gas 4 ) for about 30 minutes until just set. Remove from the oven and set aside.
5- Warm the jam in a small saucepan until melted Spread the warmed jam evenly over the surface of the set pudding.
6- Make the meringue topping: with an electric mixer, whish the egg whites until stiff but not dry. Whisk in the caster sugar, 1tsp at a time, keeping the mixer at full speed.
7- Spoon the meringue on top of the pudding, spread it to the edge and pull it up to form peaks.
8-Return the pudding to the oven and bake for a further 10-15 minutes until the top of the meringue is crisp and golden brown .serve at once