Queen of Puddings

Preheat the oven to 180°C (160°C fan). Spread the breadcrumbs on a baking tray and toast for 6–8 minutes until pale gold and fragrant. Transfer to a 1-litre shallow baking dish.

Warm the milk and butter in a saucepan over medium-low heat until the butter melts and the milk just begins to steam — do not boil. Remove from heat and stir in the lemon zest, vanilla extract, and 25g caster sugar until dissolved. Pour over the toasted breadcrumbs.

Leave the breadcrumb mixture to soak and cool for 20 minutes until the crumbs have fully absorbed the milk and the mixture is no longer hot.

Whisk the 3 egg yolks into the soaked breadcrumb mixture until thoroughly combined. Reduce the oven to 170°C (150°C fan) and bake for 25–30 minutes until the custard is just set with a slight wobble at the centre.

While the custard bakes, warm the raspberry jam with the lemon juice in a small saucepan over low heat, stirring until loose and smooth.

Remove the custard from the oven and rest for 5 minutes, then spread the warm jam evenly over the surface in a thin, even layer.

Using a clean electric whisk, beat the 3 egg whites on medium speed until soft peaks form. Gradually add the remaining 50g caster sugar one tablespoon at a time, whisking on high speed until the meringue is thick, glossy, and holds stiff peaks.

Spoon the meringue over the jam layer, using the back of a spoon to create peaks and swirls across the entire surface, sealing the edges to the dish.

Increase the oven to 190°C (170°C fan) and bake for 12–15 minutes until the meringue peaks are deep golden brown, the surface is set, and the interior remains soft and marshmallow-like. Serve warm.