When asked, I found that most people in Sutton Bridge had never heard of this pudding, especially those under about.......(I'll leave that out!). However please give it a try. It will cost next to nothing to make and I will guarantee you will really love it!

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This recipe is one from times gone past, but it really is truly delicious, easy to make, and because of it's hsitory, by necessity, cheap. You can make either 6  individual servings or one family serving.

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Ingredients

575ml whole milk
125g fresh white breadcrumbs
90g caster sugar (2 tbsp for the custard 
plus 60g for the meringue)
1 lemon, zested
25g unsalted butter
3 medium eggs, separated
6 tbsp raspberry jam

Flavour the milk
Preheat the oven to gas 6, 200°C, fan 180°C. Put 575ml whole milk in a medium-sized pan and gently bring to the boil. Remove from the heat and stir in 135g fresh white breadcrumbs, 2 tbsp caster sugar, the zest of 1 lemon and 25g unsalted butter. Set aside for 15 mins to cool.

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Add the egg yolks
Add 3 egg yolks (reserving the whites for the meringues) to the breadcrumb mixture and beat with a wooden spoon until combined. Arrange 6 x 250ml ovenproof glass ramekins on a baking tray and divide the mixture between them. Or, put all the mixture into a 2 pint ovenproof dish.

 

Bake
Transfer the baking tray to the oven and cook for 15 mins, or until set and lightly golden. Remove the tray from the oven and set aside on a heatproof surface. Reduce the oven temperature to gas 4, 180°C, fan 160°C.

 

Spread the jam
Meanwhile, put 6 tbsp raspberry jam in a small pan and gently heat until runny. Spoon the jam evenly over the pudding(s), spreading it out until the custard base(s) are completely covered. Set aside while you make the meringue.

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Make the meringue
Put the egg whites in a clean mixing bowl and beat to stiff peaks with an electric whisk. Add 60g caster sugar and continue whisking until the mixture is stiff and glossy.

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Pipe or spread the meringue
Spoon the meringue into a piping bag and cut a 1cm hole at the end. Pipe it over the puddings working from the outside-in, until the jam is completely covered. Alternatively use the back of a spoon for this process

 

If storing, the pudding(s) can be frozen at this point

 

Bake from fresh
Bake for 5 mins, or until the peaks are lightly golden. Serve.

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Bake from frozen
Heat oven to 120oC and bake for 50 minutes to one hour

 

Please don't ask for 'seconds' because there won't be any!