Happy Days with the Naked Chef
1 hr 35 mins
Super easy
serves 4
About the recipe
Recipe From
Ingredients
4 eggs, preferably free-range or organic
565ml milk
115g fine breadcrumbs
225g sugar (preferably vanilla sugar)
4 level tablespoons jam (raspberry is really nice)
Method
This pudding is a kind of mash-up of loads of good-old favourites with lovely goo, fruit and crunch
- Preheat the oven to 150ºC/300ºF/gas 2. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85g of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set.
- Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15–20 minutes until the meringue is set and lightly browned.
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