Monmouth pudding recipe
 90g/3¼oz fresh breadcrumbs2 tbsp soft light brown sugar450ml/1 pint whole milk1 lemon, zest only2 tbsp caster sugar25g/1oz salted butter3 large free-range egg yolks 90g/3¼oz fresh breadcrumbs 2 tbsp soft light brown sugar 450ml/1 pint whole milk 1 lemon, zest only 2 tbsp caster sugar 25g/1oz salted butter 3 large free-range egg yolks 175g/6oz raspberry jam150g/5oz fresh raspberries75g/3oz caster sugar3 large free-range egg whites, whisked until soft peaks form when the whisk is removed 175g/6oz raspberry jam 150g/5oz fresh raspberries 75g/3oz caster sugar 3 large free-range egg whites, whisked until soft peaks form when the whisk is removed Method For the pudding, preheat the grill to a medium setting.Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside.Preheat the oven to 150C/300F/Gas 2.Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes.Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined. Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.) Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4.For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries.In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed. Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown. Serve immediately. For the pudding, preheat the grill to a medium setting. For the pudding, preheat the grill to a medium setting. Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside. Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes. Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes. Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined. Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined. Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.) Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.) Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4. Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4. For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries. For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries. In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed. In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed. Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown. Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown. Serve immediately. Serve immediately.