Ingredients
4 ounces fresh white breadcrumbs
1/2 ounce butter, softened
4 ounces caster sugar
1/2 grated a lemon, rind of
1/2 pint milk
2 eggs, seperated
1 -2 tablespoon raspberry jam
caster sugar, for sprinkling
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Soft elastic gel that re-melts and re-sets
Record your recipes and experiments — organized cooking journal
Gel in liquid — chia pudding, jam thickener, egg substitute
Small sago pearls — coconut sago pudding, tong sui, bubble tea
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Set oven to 350*F or mark 4. Butter a 1 pint pie dish. Put the breadcrumbs, butter, 1 oz of the sugar, and the lemon rind into a bowl and mix together. Heat the milk in a pan and pour over the breadcrumb mixture. Beat the egg yolks and mix into the breadcrumbs. Pour into the pie dish and bake for about 35 minutes until set. Remove from the oven and spread the jam on top of the pudding. Reduce the oven to 300*F or Mark 2. Whisk the egg whites stiffly and fold in the remaining caster sugar. Pile this meringue on top of the jam layer and sprinkle with caster sugar. Bake for about another 30 minutes until the meringue is firm and brown on top.