Queen of puddings

Name: Queen of puddings
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 30 g salted butter, plus extra for greasing; 150 g Bertinet Bakery Malted Wheat Sourdough; 500 ml whole milk; 1 unwaxed lemon, zest finely grated; 100 g caster sugar; 3 medium free range eggs, separated; 4 tbsp Duchy Organic Blackcurrant Preserve Extra Jam

This British classic from Alison Oakervee, combines a sweet bread base with jam and billowy meringue. It gets a makeover here with a toasted malt bread custard base, blackcurrant preserve and golden topping. Follow Alison on Instagram.

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Vegetarian

Serves4
CourseDessert
Prepare20 mins
Cook1 hr 10 mins
Total time1 hr 30 mins
PlusCooling

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30g salted butter, plus extra for greasing
150g Bertinet Bakery Malted Wheat Sourdough
500ml whole milk
1 unwaxed lemon, zest finely grated
100g caster sugar
3 medium free range eggs, separated
4 tbsp Duchy Organic Blackcurrant Preserve Extra Jam

Preheat the oven to 170ºC, gas mark 3. Grease a 1.2L ovenproof dish with butter and set aside. Tear the bread into chunks and blitz into coarse breadcrumbs in a food processor, or use a coarse grater over a bowl. In a preheated large frying pan, toast the breadcrumbs, stirring and turning constantly with a spatula, until evenly toasted. Remove from the heat and set aside.
Heat the milk with the butter in a large pan, until the butter melts and the milk is just about to boil. Remove from the heat and stir in the toasted breadcrumbs with the lemon zest and 45g sugar. Leave to cool for about 20 minutes, then beat the egg yolks into the breadcrumb mixture. Spoon into the prepared dish and use the back of a spoon to smooth and level.
Bake in the preheated oven for 40 minutes, until set. Remove from the oven and gently spread the jam over the top.
In a large mixing bowl, using an electric handheld mixer, whisk the egg whites until stiff peaks form. Add the remaining caster sugar a little at a time, whisking after each addition. Spoon or pipe the meringue over the jam layer and return to the oven for 20-25 minutes, or until the meringue is crisp, golden and toasty. Remove from the oven and leave to stand for 5 minutes, then serve warm with single cream or vanilla ice cream, if liked.