Bread and butter pudding with meringue

Doug Sherring

I think it's a combination of a traditional British pudding and a bread and butter pudding, however this is how we knew it back in the 70s.

Ingredients

1 jar	Raspberry jam
10	Toast bread slices, remove the crusts (Main)
½ cup	Sultanas
4	Eggs
3 cups	Milk
1 tsp	Pure vanilla extract
½	Lemons, zest

Meringue

3	Eggs, whites only
150 g	Caster sugar

Directions

1. Preheat your oven to 180C
2. Butter 10 slices of crustless white toast bread and spread with raspberry jam. Cut these crossways into triangles.
3. Layer these into a shallow baking dish, overlapping the slices and scatter half a cup of sultanas in between the slices.
4. Whisk together 4 whole eggs and 3 cups of milk. Add a teaspoon of pure vanilla essence and the zest of half a lemon. Pour this over the bread and allow the bread to absorb all this mix.
5. Place the filled baking dish into the oven. Cook for 15 minutes, the egg and milk mix should be set, leave a little longer if it is not.
6. Carefully remove the hot dish and turn the oven up to 190C

For the meringue

1. Whisk together egg whites until just firm.
2. Stream in the castor sugar, with the beater still turning. Beat until smooth and glossy.
3. Spread this across the top of the pudding and return to the oven. Cook until the meringue is set and a little coloured.