© David Loftus
king of puddings
method
Preheat the oven to 150ēC/300ēF/gas 2. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85g of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set.
Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 1520 minutes until the meringue is set and lightly browned.
from Happy Days with the Naked Chef
serves: Serves 4 to 6
ingredients
4 eggs, preferably free-range or organic
565ml milk
115g fine breadcrumbs
225g sugar (preferably vanilla sugar)
4 level tablespoons jam (raspberry is really nice)