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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 1 cup heavy cream
- 1 cup milk
- 1/2 None lemon, peel only finely grated
- 3 None eggs, separated
- 1 cup sugar
- 6 oz fresh white breadcrumbs
- 1 1/4 cups frozen mixed berries
- 3/4 cup raspberry or blackberry jam
Method
- Preheat the oven to 350°F. Lightly grease a 9 inch pie plate.
- Bring the cream, milk and lemon peel almost to a boil on medium heat. Whisk egg yolks and 1/2 cup the sugar in a large bowl. Gradually whisk in cream mixture.
- Spread breadcrumbs on bottom of pie plate. Pour egg mixture over the top. Let stand for 5 minutes. Sprinkle with berries. Place pie plate in a roasting pan. Pour enough hot water into roasting pan to come halfway up side of pie plate.
- Bake for 15-20 mins until just set. Cool completely. Spread jam over pudding.
- For the meringue topping, beat egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar. Beat on high speed for 4-5 mins until sugar dissolves and mixture is thick and glossy. Spoon mixture over jam. Use a spoon to form decorative peaks on the top.
- Bake for 4-5 mins until meringue is golden. Serve warm.
