Ingredients
125gms white breadcrumbs
25 gms sugar
Graded ring of 1 lemon or 2 teasps lemon essence
600 mls milk
50 gms butter
4 large eggs
4 tabsps raspberry (or blackcurrant) jam
100 gms caster sugar

Instructions
Put the breadcrumbs, sugar and lemon rind into a basin. Heat the mild and butter until
lukewarm and the butter is melted. Pour the mild into the crumbs and stand for 10 minutes
to soa. Separate the eggs and put the yolks into the crumb mixture and mix well. Put in the
over heated to 180C (350F or gas 4) for 30 minutes until the crumb mixture is firm. Heat the
jam in a pan so that it pours and put it over the crumb mixture but try not cracking the
surface. Whisk the egg whites and when stiff gently fold in the caster sugar (I don’t bother
with the sugar as it’s too sweet for me). Pile the whites on top of the jam and cook for 10
minutes until lightly browned. Serve with cream.
Serves 4-5