Adapted from "Delia Smith’s Queen of Puddings" new recipe. Following our "pudding" "disaster," we attempt an "alternative." It was the jam jelly mid layer that caused the screams of agony. Since everyone like’s the meringue topping, except me, and everyone likes the eggy bread base, except me, we opt for the lemon option.
Tried, tested and trusted as follows:-
1⁄2 oz (10 g) butter
4 oz (110 g) fresh white breadcrumbs
2 x 1oz (50 g) caster sugar, plus 1 teaspoon to dust on top
grated zest of 1 large lemon
Juice from three large lemons
2 large eggs
half a jar of Lemon Curd
Heat the milk and add the knob of butter. Take off the heat and add the lemon juice and rind. Stir in the breadcrumbs and one ounce of sugar. Leave to cool [and swell]. The extra liquid makes the base more fluid and less stodgy. [Sorry Delia!]
Separate the eggs and stir the yolks into the bread mixture when it’s cold. Pour into a buttered casserole dish and bake for half an hour in a medium oven.
Warm the lemon curd gently and spread over the bread mixture when it’s finished baking.
Whisk the egg whites to firm peaks and fold in the other one ounce of sugar. Spread the meringue over the surface of the lemon curd and sprinkle with the last teaspoonful of sugar. Bake for 10 minutes at gas mark 4 or 350C until lightly browned.
Instead of lemon curd use Nutella. Only warm the Nutella slightly so that it’s spreadable at you don’t want it to burn.
*1 a.k.a. Poison Pudding, scored 6 out of ten and he ate it.