Queen Of Puddings - cooking recipe

Ingredients

5 oz stale breadcrumbs
1 tbsp plus 3/4 cup sugar
1 tsp vanilla extract
1 tsp finely grated lemon peel
2 2/3 cups milk
4 tbsp (1/2 stick) butter
4 None eggs, separated
1/4 cup raspberry jam, warmed

Preparation

Preheat the oven to 350\u00b0F. Grease six 3/4-cup ramekins and place on a baking pan.
Combine the breadcrumbs, 1 tbsp sugar, vanilla extract and lemon peel in a large bowl. Heat the milk and butter in a medium saucepan until almost boiling. Pour over the breadcrumb mixture. Let stand for 10 mins. Stir in the egg yolks. Divide the mixture among the prepared ramekins.
Bake for about 30 mins. Carefully spread the top of the hot puddings with jam.
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the remaining 3/4 cup sugar, beating until the sugar dissolves. Spoon the meringue over the puddings. Bake, uncovered, for about 10 mins. Serve.