- 750 ml (3 cups) milk
- 50 g unsalted butter, chopped
- 110 g (1½ cups) panko breadcrumbs*
- 260 g caster sugar
- 2 lemons, zested
- 4 eggs, separated
- 500 g raspberry jam
- icing sugar, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Drink Old Speckled Hen ale ($23, six-pack)
Preheat oven to 160°C. Place milk and butter in a saucepan over medium heat. Cook for 6 minutes or until butter melts. Combine breadcrumbs, 60 g sugar and lemon zest in a bowl. Pour over milk mixture and stand for 30 minutes. Stir in egg yolks until combined. Pour into a greased shallow 2 litre baking dish and bake for 30 minutes or until just firm to touch. Spoon over jam and spread to cover.
Increase oven to 190°C. Whisk egg whites to soft peaks. Gradually whisk in remaining 200 g sugar until thick and glossy. Spoon over pudding. Bake for a further 10 minutes or until light golden. Dust with icing sugar.
• Panko breadcrumbs are available from selected supermarkets and Asian food shops.
As seen in Feast magazine, Issue 10, pg80.
Photography by Brett Stevens.