This recipe might read as quite a plain dessert but it is very tasty and epitomises the whole notion of comfort food.

Serves 6


  • 600ml milk
  • 110g caster sugar
  • 200g white breadcrumbs
  • 1 lemon, zest only
  • 4 egg yolks
  • 4 tablespoons raspberry jam
  • 4 egg whites
  • 225g caster sugar
  • Icing sugar, to dust


1 Preheat oven to 180ºC/gas mark 4. You need to begin by preparing the sponge base. Put your milk into a large saucepan and bring slowly to the boil. Mix the caster sugar and breadcrumbs together. Add the finely grated zest of the lemon.

2 Pour the boiling hot milk on top of the breadcrumb mixture. Mix the milk in well and cover with a clean cloth for about 20 minutes or until all the milk is absorbed. After the 20 minutes have elapsed, mix in the 4 egg yolks and beat well.

3 Pour the mixture into a casserole dish and bake for 20 minutes until the sponge base turns golden brown on top and becomes firm to the touch.

4 Take the base out of the oven and spread with a generous spread of raspberry jam.

5 Make up the meringue by whisking the egg whites on high speed until fully aerated. Gradually add the sugar and beat vigorously.

6 Spoon or pipe the meringue mixture on top of the jam and return to the oven for an additional 10-12 minutes until the meringue turns golden brown. Remove from the oven.

7 Dust with icing sugar. Serve immediately with some softly whipped cream.

Tip: Sometimes I use cake crumbs instead of the breadcrumbs.

Recipe credit: Edward Hayden

Photography credit: Harry Weir, assisted by Brian Clarke