This manchester pudding recipe is as light as air but with a tangy kick.
600ml/1pt full-fat milk
zest 1 lemon
100g/4oz white breadcrumbs
6 egg yolks, beaten
4 egg whites
225g/8oz caster sugar
300g jar raspberry jam
Heat oven to 180C/fan 160C/gas 4 and lightly grease 6 x 175ml ramekins. Bring the milk and zest to the boil, then leave to cool and infuse for 10 mins. Add the butter and sugar, place over a gentle heat until the butter has melted, then simmer for 3-4 mins.
Stir in the breadcrumbs, then the egg yolks. Pour into the dishes and bake in a roasting tin with water to come halfway up the dishes for 30 mins, or until set. Remove from oven, then increase temperature to 230C/fan 210C/gas 8.
Whisk the egg whites until they form soft peaks, and gradually whisk in the sugar to form a smooth, glossy meringue. Spread a layer of jam on top of each pudding and swirl the meringue on top. Bake for about 5-6 mins in the hot oven or until meringue is set and beginning to colour.