England

Queen of puddings

Bread custard, a streak of jam and a meringue hat. Leftover bread never looked this regal.

75 minTime

9 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

311kcal

9 gprotein

1 gfibre

75minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Milk2½ cups

Butter2 tbsp, plus a little for the dish

Lemonzest of 1

Sugar⅔ cup, divided

White bread4 slices, crusts off, made into crumbs

Egg yolk4 yolks

Egg white4 whites

Jam (jam or jelly)4 tbsp raspberry jam

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

6 steps

1Heat the oven to 160 C and butter a 1.5 litre baking dish. Warm the milk with the butter, lemon zest and 25 g sugar until it steams.
2Pour the milk over the breadcrumbs in a bowl and leave for 10 minutes. Beat in the yolks and vanilla.
3Pour into the dish and bake until just set.
4Warm the jam until runny and spread it gently over the set custard.
5Whisk the whites to soft peaks, then add the remaining 110 g sugar a spoon at a time until stiff and glossy.
6Pile the meringue over the jam, sealing it to the edges, and bake 15 to 20 minutes more.

Serve it like this

Spoon straight from the dish while warm so each plate gets custard, jam and meringue, with a little cold cream poured alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.