150g fresh white breadcumbs
200g caster sugar
Grated rind 1 lemon
225ml milk
225ml cream
50g softened butter
5 egg yolks
1 tsp vanilla extract
200g fresh or frozen raspberries, or ½ jar raspberry jam
4 egg whites

Preheat the oven to 170ºC and butter a deep baking dish. Put the breadcrumbs, 100 g of the caster sugar and the lemon rind into a bowl and toss them together. Put the milk, cream and butter into a pan and heat gently until the butter has melted and milk is warm but not hot.

Pour the milk on to the breadcrumbs, give it a stir and leave to stand for 10 minutes, then beat in the egg yolks and vanilla extract and pour the mixture into the dish. Bake for about 40 minutes or until set but not browned.

Heat the fresh or frozen raspberries until the juice starts to run and sweeten to taste, then spread the fruit or the jam on to the pudding. Raise the oven temperature to 200ºC.

Whisk the egg whites until foamy and gradually beat in half the remaining 100g of sugar. Whisk until it stands in soft peaks, then add the rest of the sugar and continue to whisk until it stands in stiff glossy peaks. Swirl the meringue on to the pudding, sprinkle with a little extra caster sugar and bake for 10 minutes or until the top is crisp and brown. Serve warm. (Serves 4 to 6)