Before this week I had only had this once at university when I lived in halls! Traditionally it uses breadcrumbs but I decided to try with cake crumbs instead and it worked brilliantly!
70g cake crumbs
50g caster sugar
zest of 1 lemon
1 teaspoon vanilla extract
2 eggs, separated
75g raspberry jam
Heat the milk until almost boiling. Remove the pan from the heat and mix in the cake crumbs, butter, lemon zest and vanilla.
Add half of the sugar and stir until the sugar has dissolved.
Leave to cool for 10 minutes: it will thicken as the crumbs absorb the milk. The mix needs time to cool before adding the eggs or they will cook/scramble!
Next beat in the egg yolks and pour into the baking dish. It might not look attractive but the smell is amazing!
Bake for 30 minutes at GM4 until the mix is set but still has a slight wobble. I found myself doing the Bake off wobble 🙂
Heat the jam in a small saucepan or microwave for a few seconds at a time until slightly runny. Be careful, jam gets VERY HOT!
Spread the jam over the custard.
Beat the egg whites until stiff peaks form, adding the remaining half of the sugar gradually until thick and glossy.
Pipe or dollop the meringue on top of the jam layer.
Return to the oven and bake for 15 minutes.