Mary Berry’s Queen of Puddings (small batch)

INGREDIENTS

For the pudding:

• 2 large free range egg yolks
• 1 1/4 cups (300ml) whole milk
• 1 TBS butter, plus more for greasing the pan
• 2 1/2 TBS fine granulated sugar
• the finely grated zest of 1/2 orange
• 3/4 cup (45g) fresh white bread crumbs
• 3 TBS strawberry or raspberry jam, warmed

For the meringue topping:

• 2 large free range egg whites
• 1/2 tsp cream of tartar
• 7 TBS fine granulated sugar

INSTRUCTIONS

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch deep metal pie tin. Set aside.
2. Place the milk into a saucepan with the, orange zest, butter and first amount of sugar. Heat just until the butter melts, the sugar dissolves and there are bubbles around the edge of the pan.
3. Beat the egg yolks in a bowl. Gradually add the milk mixture, whisking continuously. Stir in the bread crumbs and then pour the mixture into the buttered dish. Leave to sit for 15 minutes.
4. Pop into the preheated oven and bake until just set, about 30 minutes. Remove from the oven and set aside.
5. Beat the egg whites along with the cream of tartar until they start to stiffen. Continue to beat whilst adding the sugar for the meringue one tablespoonful at a time. Beat until the meringue is glossy and forms nice stiff peaks.
6. Spread the jam over the bread custard. Spoon the meringue over top covering it completely and making nice peaks.
7. Return the pudding to the oven for a further 10 to 15 minutes, until the top of the meringue is crisp and golden brown.
8. Serve warm.