Individual queen of puddings recipe
 Need a pudding fit for a queen? James Martin has it covered. 225ml/8fl oz milk225ml/8fl oz double cream1 vanilla pod, split100g/3½oz caster sugar5 free-range egg yolks140g/5oz fresh breadcrumbs2 lemons, zest only200g/7oz raspberry jam 225ml/8fl oz milk 225ml/8fl oz double cream 1 vanilla pod, split 100g/3½oz caster sugar 5 free-range egg yolks 140g/5oz fresh breadcrumbs 2 lemons, zest only 200g/7oz raspberry jam 4 free-range egg whites110g/4oz caster sugar1 tbsp icing sugar, for dusting 4 free-range egg whites 110g/4oz caster sugar 1 tbsp icing sugar, for dusting Method Preheat the oven to 160C/140C Fan/Gas 2.For the pudding, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest. Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie. Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre. Remove from the oven and allow to cool.Increase the oven temperature to 190C/170C Fan/Gas 5.For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture. Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned. Remove from the oven and serve immediately. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. For the pudding, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat. For the pudding, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat. Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy. Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy. Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest. Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest. Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie. Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie. Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre. Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre. Remove from the oven and allow to cool. Remove from the oven and allow to cool. Increase the oven temperature to 190C/170C Fan/Gas 5. Increase the oven temperature to 190C/170C Fan/Gas 5. For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time. For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time. Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture. Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture. Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned. Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned. Remove from the oven and serve immediately. Remove from the oven and serve immediately.