Butter 9-inch oval pie plate, set oven at 180 degrees
Warm the milk in a saucepan, then add the butter, lemon zest and 25g caster sugar. Stir until the sugar is dissolved.
Add the breadcrumbs and leave for 15-20 minutes for the bread to soak up the mixture.
Whisk the egg yolks in a bowl and add to the now cooled mix.
Put the mix in the buttered dish and put in the oven for 30 minutes or until set.
Once set, spread a layer of raspberry jam over the top
Using an electric whisk, beat the egg whites in a bowl until stiff enough to hold over your head.
Whisk in the caster sugar and then spoon this meringue mixture over the pudding - from the middle outwards.
Sprinkle with a tsp of caster sugar and bake for 15 minutes or until golden brown.
Serve warm from the oven with cream
25g butter (unsalted)
Zest of 2 lemons
75g caster sugar (25 for custard, 50 for the meringue)
3 eggs, separated
6 tbsp of homemade raspberry jam