One of the marvels of cooking is when you combine humble ingredients – in this case soft breadcrumbs, eggs, milk and jam – and create something totally scrumptious. Baked breadcrumb custard spread with jam and topped with meringue is in my ‘hard-to-beat’ list of puddings. For added glamour I often pipe the snowy peaks of meringue to resemble a crown. Nan enjoyed the history of recipes telling us that this was one of Queen Victoria’s favourite puddings. I am forever grateful she shared it with Nan.
Serves 6
Time: 1 hour
