This delicious and traditional British dessert really is a dish fit for royalty with thick custard and jam topped with light and fluffy meringue
- 568ml carton of full-fat milk
- Grated rind of 1 large lemon
- 3 medium eggs, separated
- 55g (2oz) caster sugar
- 115g (4oz) brioche, broken into crumbs
- 9 tbsp strawberry jam, warmed
- For the topping:
- 175g (6oz) caster sugar
- You will need:
- 6 x 200ml (7fl oz) ramekins
Preheat the oven to 170°C, 325°F, gas mark 3. Pour the milk into a pan, add the lemon rind and bring to the boil. Meanwhile, in a bowl, whisk together the egg yolks and caster sugar until pale and thick. Gradually whisk in the hot milk mixture and stir in the brioche crumbs.
Place the ramekins in a roasting tin and fill each one with the lemon custard mixture. Pour boiling water around the ramekins to make a bain-marie and bake for 30 mins, or until the mixture has just set.
Remove the ramekins from the oven, brush the jam liberally over the top of the mixture and transfer to a grill pan.
For the topping: Whisk the egg whites until stiff, but not dry, then gradually whisk in the sugar to make a meringue mixture.
Spoon the mixture on top of the jam in the ramekins and flash under a preheated grill for 1 to 2 mins or until golden. Serve immediately.
Top tip for making Queen of puddings
This dessert isn't suitable for freezing so you'll have to eat it all up asap. What a shame!