- For the pudding:
- 2 1⁄3 cups hot milk
- 25 g butter
- 50 g caster sugar
- 3 free-range egg yolks
- 1 lemon, zested
- 1 lime, zested
- 25 g breadcrumbs
- 3 T marmalade
- For the meringue:
- 3 free-range egg whites
- 1/4 t cream of tartar
- 65 g brown sugar
- 1 t vanilla paste
1. To make the pudding, preheat the oven to 170°C. Whisk together the milk, butter and caster sugar. Place the egg yolks in a bowl and slowly add the milk mixture to the yolks, whisking continuously. Add the lemon and lime zest.
2. Place the breadcrumbs in a medium-sized pudding bowl, we used a 25 x 15 cm oval dish. Pour the custard over the breadcrumbs and bake for 10 minutes, or until almost set.
3. While the pudding is baking, prepare the meringue. Beat the egg whites with the cream of tartar until foamy, then gradually add the brown sugar and continue beating until stiff. Fold in the vanilla paste.
4. When the custard comes out of the oven, gently spread the marmalade on the top, then cover with the meringue and bake for a further 15–20 minutes, or until the meringue is slightly caramelised. Allow to cool slightly and serve.
Cook’s note: Use coconut sugar instead of brown sugar. Freeze leftover sliced bread to make the breadcrumbs for the pudding.
Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker