50.0|g|Unsalted Butter for greasing|Unsalted Butter Cubed.jpg|50.0
125.0|g|Caster Sugar|caster sugar.jpg|125.0
0.0|as required|grated Lemon Zest|grated lemon peel.jpg|20.0
150.0|g|White Breadcrumbs|white breadcrumbs.jpg|150.0
4.0|tbsp|Raspberry Jam|raspberry jam.jpg|56.72
Preheat oven to 180°C.
Butter a 1-liter ovenproof dish.
Bring the softened butter, 25 g sugar, lemon zest, milk and a pinch of salt to a gentle simmer in a pan.
Add the bread crumbs and set aside, stirring often, until thickened.
Stir the egg yolks into the mixture and spoon into the prepared dish/dishes.
Bake for about 15 minutes or until just set.
Heat jam in a small pan until runny, then carefully spread over the top of the pudding, being careful not to break the surface.
Whisk the egg whites and remaining sugar for about 4 minutes in a heatproof bowl.
Set over a pan of gently simmering water until the sugar has dissolved and the whites have formed soft peaks.
Spoon over the top of the pudding and swirl the top to form peaks.
Bake for about 10 minutes, until the meringue has set and is lightly browned and crisp.