Queen of puddings

Method

• 1
  Preheat oven to 180°C/160° fan-forced. Grease four 1 cup-capacity teacups or baking dishes. Place on a baking tray. Place breadcrumbs, 1/4 cup sugar and lemon rind in a heatproof bowl. Stir to combine.
• 2
  Place milk in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until almost simmering (don’t boil). Pour milk and vanilla over breadcrumb mixture. Stir to combine. Cool for 5 minutes. Stir in egg yolks.
• 3
  Spoon mixture into prepared dishes. Bake for 20 to 25 minutes or until just set. Remove from oven.
• 4
  Meanwhile, place jam in a saucepan over low heat. Cook, stirring, for 5 minutes or until melted. Using an electric mixer, beat egg whites and remaining sugar on high speed for 8 to 10 minutes or until sugar has dissolved. Spoon jam over warm puddings. Spread egg white mixture over jam. Using a spatula, make furrows in top. Bake for 5 to 10 minutes or until golden. Serve.