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