Royal Queen of Puddings

Warm the Milk:

• Pour 550 ml of milk into a small saucepan.
• Place the saucepan over low heat. Gradually warm the milk until it reaches a simmer (small bubbles forming at the edges).
• Once simmering, remove the saucepan from the heat.
• Add 25 g of butter, stirring until fully melted.
• Mix in the zest of 1 lemon, 100 g of fresh white breadcrumbs, and 40 g of caster sugar.
• Stir well to ensure the breadcrumbs are evenly coated.
• Let the mixture sit for 30 minutes to allow the breadcrumbs to absorb the liquid and cool down.

Preheat the Oven:

• While the mixture is soaking, preheat your oven to 180°C (160°C fan) or gas mark 4.
• Prepare your baking dish by greasing it with extra butter. Use a medium-large baking or pie dish (approximately 22 cm in diameter) to allow for even cooking.

Combine and Bake:

• After 30 minutes, check the breadcrumb mixture; it should be moist and slightly thickened.
• Stir in 4 egg yolks until fully incorporated.
• Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
• Place the dish in the preheated oven and bake for 30 minutes, or until the mixture is set and resembles a custard. The center should be firm to the touch.

Prepare the Jam:

• While the custard is baking, measure out 6-8 tablespoons of raspberry jam.
• In a small saucepan, gently heat the jam over low heat. Stir occasionally until it becomes smooth and slightly runny (this will take about 2-3 minutes).
• Once the custard is done, carefully remove it from the oven. Allow it to cool slightly for a couple of minutes.
• Spread a thin layer of the warm jam evenly over the top of the baked custard. If your dish is deeper, you may need to adjust the amount of jam accordingly.

Lower the Oven Temperature:

• After spreading the jam, reduce the oven temperature to 160°C (140°C fan) or gas mark 2. This lower temperature will help cook the meringue gently without burning.

Whisk the Egg Whites:

• In a clean, dry bowl, add the 4 egg whites. Make sure there’s no yolk or grease in the bowl, as this can prevent the whites from whipping properly.
• Using an electric whisk or stand mixer, beat the egg whites on medium speed until soft peaks form (this usually takes about 2-3 minutes).
• Gradually add the remaining 200 g of caster sugar, one tablespoon at a time, continuing to whisk on high speed.
• Whisk until the mixture is glossy and forms stiff peaks. You should be able to hold the bowl upside down without the meringue falling out.

Top and Bake Again:

• Gently spoon or pipe the meringue over the jam layer, creating peaks and swirls for an appealing presentation.
• Return the dish to the oven and bake for an additional 20-30 minutes. Keep an eye on it; the meringue should turn golden brown and feel firm to the touch.

Serve:

• Once baked, remove the dish from the oven and let it cool slightly.
• This dessert is best served warm. Cut into slices and enjoy the delightful contrast of the custard, raspberry jam, and golden meringue!