4 servings
Ingredients:
3 slices of stale white bread w crusts trimmed
300 ml (10 fl oz/ 1.25 cups) evaporated milk
300 ml of fresh milk
40g (1.5 oz) of butter
60 g (2 oz) of castor (superfine) sugar
4 egg yolks lightly beaten
3 tbsp mixed fruit jam
butter
Meringue Topping
4 egg whites
175g (6 oz) of castor (superfine) sugar
Method:
1. Prepare the breadcrumbs. Tear each slice of bread into 8-10 small pieces. Place in a blender and process until fine.
2. Heat evaporated and fresh milk in a pan until bubbles appear around the edge of pan.
3. Add butter and sugar and heat gently until butter has melted and sugar dissolved.
4. Gradually add hot milk to egg yolks, whisking constantly
5. Stir in breadcrumbs. Pour mixture into a 1.2-litre (5-cup) greased ovenproof dish or into 4 ramekins.
6. Set aside for 15 min.
7. Bake pudding in a preheated oven at 180 deg C (350 deg F) for 30 min until just set.
8. Spread jam over the top immediately
9. Prepare the meringue. Whisk egg whites until soft peak stage. Whisk in sugar 1 tsp at a time, at max speed until stiff peak stage.
10. Spoon the meringue over pudding, spreading it to the edges
11. Bake for a further 10-15 min until the top of meringue is golden brown. Serve immediately.
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