INGREDIENTS

INSTRUCTIONS

Mix the lemon rind with the milk and bring to the boil over a gentle
heat. Remove from the heat. Add the butter or margarine, sugar and
breadcrumbs. Mix well and allow to cool. Preheat the oven to
160C/325F, Gas Mark 3.  Separate the yolks from the whites of 2 eggs.
Beat the 2 yolks with  the whole egg. Whisk into the breadcrumb mixture
then pour into a 1  to 1.5 pint/600 to 900 ml greased ovenproofdish.
Stand the dish in a  roasting tin of cold water. Bake for 45 to 50
minutes, or until the  mixture is set. Spread with the raspberry jam.
Reduce the oven heat  to 150C/300F, Gas Mark 2. Whisk the egg whites
until stiff. Slowly  whisk in half the sugar, then fold in the
remainder. Pipe the  meringue in a lattice work or spread over the
pudding and then make  it into peaks. Return to the oven for 15 to 20
minutes until the  meringue is light golden in colour. Serve hot.
Variations  If serving the pudding cold allow at least 1 hour cooking
time when  the meringue is added to the pudding at 140C/275F, Gas Mark
1.  Chocolate Queen of Puddings  Blend 1 oz/25 g cocoa powder with the
hot milk. Use apricot jam over  the baked pudding before adding the
meringue.  Swiss Roll Pudding  Omit the breadcrumbs in the recipe. Put
about 4 slices of jam filled  Swiss Roll into the pie dish. Blend the
milk, sugar and eggs  together, strain over the Swiss Roll. Bake as
above then top with a  little jam or thick fruit puree before adding
the meringue.  Source: Marguerite Patten's Marvellous Meals, Yours
Magazine, UK  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 202
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 139.9mg
Sodium: 178.9mg
Potassium: 76.2mg
Carbohydrates: 27.8g
Fiber: <1g
Sugar: 11.8g
Protein: 5.8g