Granny, eat your heart out!
The 21^st Century Queen of Puddings
(Tessa's updated version)

Ingredients

A 568ml carton of full fat milk
The grated rind of one large lemon
3 medium eggs, separated
55g caster sugar
115g brioche (available from the bread section), broken into crumbs
9 tbsp of Tessa's raspberry melba sauce
(see below for how to make)

For the Topping

You will need

1. Preheat the oven to 170°C, 325°F, gas 3. Pour the milk into a pan, add the lemon rind and bring to the boil. Meanwhile, in a bowl, whisk together the egg yolks and caster sugar until pale and thick. Gradually whisk in the hot milk mixture and stir in the breadcrumbs.

2. Place the ramekins in a roasting tin and fill each one with the lemon custard mixture. Pour boiling water around the ramekins to make a (i)Bain Marie and bake for 30 minutes, or until the mixture has just set.

3. Remove the ramekins from the oven, put a generous tablespoon of the raspberry melba over the top of the mixture and transfer to a grill pan.

4. For the topping, whisk the egg whites until stiff, but not dry, then gradually whisk in the sugar to make a meringue mixture.

5. Spoon the mixture on top of the melba in the ramekins and flash under a preheated grill for 2-3 minutes or until golden.

How to make Tessa's Raspberry Melba Sauce

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