queen of puddings

serves 6–8

500 ml (17 fl oz/2 cups) milk

50 g (1¾ oz) unsalted butter

140 g (5 oz/1¾ cups) fresh white breadcrumbs

1 tablespoon caster (superfine) sugar

finely grated zest of 1 orange

5 egg yolks

whipped cream, to serve (optional)

topping

210 g (7½ oz/²/₃ cup) orange marmalade

5 egg whites

115 g (4 oz/½ cup) caster (superfine) sugar

Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 1.25 litre (44 fl oz/5 cup) square or rectangular baking dish. Put the milk and butter in a small saucepan and stir over low heat until the butter has melted. In a large bowl, mix together the breadcrumbs, sugar and orange zest. Stir in the milk mixture and leave to stand for 10 minutes. Lightly whisk the egg yolks, then stir into the breadcrumb mixture. Spoon into the baking dish and bake for 25–30 minutes, or until firm to the touch. Remove from the oven.

To make the topping, put the marmalade in a saucepan and melt over low heat. Spread evenly over the hot pudding. In a clean, dry bowl, beat the egg whites using electric beaters until stiff peaks form. Gradually add the sugar, whisking until the mixture is stiff and glossy and the sugar has dissolved. Spoon the meringue evenly over the pudding and bake for a further 12–15 minutes, or until the meringue is golden.

Serve warm or at room temperature, with whipped cream, if desired. Queen of puddings is best eaten the day it is made.