Queen of puddings

Preheat the oven to 150°C fan/350°F/gas 4). Grease an ovenproof dish or a deep 25-cm (10-in) cake tin with butter

For the custard, add the milk and lemon zest to a saucepan set over a medium heat and warm to scalding point (just below boiling). Add the breadcrumbs, stir to combine, then remove from the heat

In a large mixing bowl, whisk together the egg yolks and sugar. Pour over the hot milk and whisk to combine. Pour the custard into the prepared tin and bake for 30 minutes or until just set– it can have a slight wobble in the middle. Leave to cool 

Meanwhile, make the cheat’s filling. Add the jam and raspberries to a saucepan, set over a medium-high heat and bring to the boil, then reduce the heat to a simmer. Stirring occasionally, leave the filling mixture to thicken, then remove from the heat and leave to cool

Meanwhile, make the meringue. Place a clean heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Add the egg whites and half of the sugar to the bowl and whisk vigorously to stiff peaks

Remove from the heat, add the remaining sugar and continue to whisk for several minutes until the meringue becomes very glossy and thick. Transfer to a piping bag, if wished

Preheat the grill to its highest setting. Pour the cooled raspberry filling over the cooked custard base, then pipe or spoon the meringue over the raspberry layer. It’s important that the custard and jam layers are fairly cool, as you don’t want to melt the uncooked meringue

Place the meringue-topped pudding under the hot grill and cook for about 5–8 minutes until the meringue is crisp and browned all over. Keep a close eye on it. Allow to cool slightly before serving