Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups milk
- 3 oz (½ cup / 85 g ) white sugar
- Zest of 1 lemon
- 2 oz (4 Tbsp / 55 g) butter
- 6 oz (about 4 cups / 170 g) freshly-grated bread crumbs
- 4 eggs , separated
- 4 Tbsp raspberry jam , or jam of choice
- 2 Tbsp vanilla sugar
Directions
Heat the milk, sugar, lemon zest and butter until just below the boil .
Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
Beat the egg yolks and stir into the bread crumb and milk mixture.
Bake at 350°F (180°C) for 35 minutes.
Remove from the oven and let cool for 10 minutes.
Spread the top with the warmed jam, being careful not to break the surface of the pudding.
Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.
Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
Serve as is or with crème anglaise .