23 mar

Lemon Bread Pudding

Mrs Percy Stacy, Singleton Branch

SERVES 4–6

180 g (3 cups, lightly packed) fresh breadcrumbs

3 tablespoons butter, softened

110 g (½ cup) caster sugar

juice and finely grated zest of 3 lemons

250 ml (1 cup) boiling water

4 eggs, separated

750 ml (3 cups) milk

Preheat oven to 160°C. Grease a 1.5 litre (6 cup) capacity baking dish.

Combine the crumbs, butter, half of the sugar, lemon juice and zest in a bowl and stir to mix well. Add the boiling water and mix well.

In a bowl, whisk the egg yolks then stir in the milk. Add to the crumb mixture. Spoon into the dish and bake for 30 minutes, or until set.

Using an electric beater, whisk the egg whites in a clean bowl until firm peaks form. Whisking constantly, gradually add the remaining sugar and whisk until it has dissolved and mixture is thick and glossy.

Spoon whites over the pudding. Bake for a further 15 minutes, or until the meringue is golden.