I’ve looked at this Jamie Oliver recipe a hundred times (it’s from his Happy Days with the Naked Chef cookbook), but this was the first time I’d ever made it. Which is completely daft, because we always have every single ingredient in the pantry – it could have been invented with our kitchen in mind.
It’s sweet, simple and comforting – perfect for an easy Sunday evening dessert.
- 4 large (59g) eggs
- 570ml (21/3 cups) milk
- 115g (4oz) breadcrumbs
- 225g (8oz) sugar
- 4 level tablespoons jam (I used Pete’s homemade raspberry jam)
Note: I made breadcrumbs from some leftover sourdough – I simply blitzed broken pieces in the food processor. We fried the leftovers in a little olive oil and scattered them over pasta – very naughty, I know.
1. Preheat the oven to 150C (300F). Separate three of the four eggs.
2. In a medium bowl, whisk together the three egg yolks and one whole egg. Add the milk, breadcrumbs and 85g of sugar. Give it a good stir to combine.
3. Spread the jam evenly over the base of a pie dish. Pour the egg and milk mixture over the jam, and bake for one hour, or until the custard sets.
4. Whisk the remaining three egg whites until stiff, then slowly add the remaining 140g sugar, beating continuously. I used a mix of caster sugar and vanilla sugar for this part. Beat until the whites are thick and glossy.
5. Dollop the egg white mixture onto the top of the custard, then bake in the oven for a further 15 – 20 minutes until the meringue is set and lightly browned. Be warned, it will rise up quite a lot in the oven, so make sure you leave enough room between the racks. Serve with a little whipped cream – there isn’t any butter in the pudding, so you can have just a little cream without too much guilt!