300ml milk
300ml thickened cream
zest 1 lemon
50g unsalted butter
5 egg yolks
75g caster sugar
50ml brandy (optional)
100g fresh white bread (crusts removed before weighing), torn into small pieces
150g jam – any flavour is fine
MERINGUE
5 egg whites
75g castor sugar
Six serves
Pre-heat oven to 180°C (350°F).
Grease a 1.5 litre baking dish or six individual soufflé moulds.
In a saucepan heat the milk, cream, lemon zest and butter until the butter melts.
In a bowl whisk the egg yolks, sugar and brandy then whisk the hot milk mixture into the egg mixture.
Add the bread and let stand for 20 minutes until the bread swells.
Ladle the mixture into the prepared baking dish, place this dish in a roasting pan and add enough hot water to come half way up the side of the pudding dish. Place in the oven carefully, making sure water doesn’t splash into the pudding.
Bake for 35 minutes for a large dish or 20 minutes for individual dishes. It is ready when the centre is set like jelly. Remove from the oven and cool for 5 minutes.
