Monmouth Pudding

• 250ml Milk
• 250g White Breadcrumbs, soft
• 25g Butter
• grated Rind of 1 Lemon
• 2 -3 tbsp Raspberry Jam, preferably home made
• 2 Eggs, separated
• 100g Caster Sugar

Set the oven at 160C/Gas 3.

Place the breadcrumbs in a large mixing bowl.

Warm the milk and pour over the breadcrumbs.

Stir in the lemon rind and butter.

Leave for 30 mins until the milk has been absorbed by the crumbs.

Stir in half of the sugar and egg yolks.

Grease an overnproof pudding dish and pour in the mixture.

Bake for 30 - 40 mins until the pudding is set.

Carefully spread the raspberry jam on the top.

Whisk the egg whites stiffly then whisk in half the sugar. Fold in the rest.

Pile or pipe onto the top of the pudding and return to the oven; 140 C Gas Mark 2 until pale golden.

Serve immediately with raspberry sauce or Greek yoghurt.