Follow these steps for perfect results
breadcrumbs
milk
sugar
lemon
zested
butter
raspberry jam
melted
egg yolks
Grate the rind of the lemon.
In a saucepan, combine milk, lemon rind, sugar, and butter.
Bring the mixture to a boil, stirring occasionally to prevent scorching.
Pour the hot milk mixture over the breadcrumbs in a bowl.
Let the mixture stand for 15 minutes to allow the breadcrumbs to absorb the liquid.
Separate the egg whites and yolks.
Stir the egg yolks into the cooled breadcrumb mixture.
Melt the raspberry jam gently in a small saucepan or microwave.
Grease an ovenproof dish.
Pour half of the pudding mixture into the prepared dish.
Spread half of the melted jam evenly over the pudding mixture.
Pour the remaining pudding mixture over the jam layer.
Spread the rest of the melted jam over the top of the pudding.
Bake in a warm oven (325°F or 160°C, Mark 3) for 40-45 minutes, or until the pudding is set and golden brown.
Expert advice for the best results
For a richer flavor, use brioche breadcrumbs.
Add a splash of vanilla extract to the milk mixture for extra aroma.
Serve warm with a dollop of whipped cream or custard.
Everything you need to know before you start
15 minutes
Can be assembled a day ahead and baked before serving.
Serve warm in individual bowls or slices, garnished with a dusting of powdered sugar.
Serve warm as a dessert
Serve with custard or whipped cream
Its sweetness complements the pudding.
Discover the story behind this recipe
A traditional Welsh dessert often made with leftover bread.
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