Preparation / Directions:
Melt the butter with the milk in a saucepan. Remove from the heat and stir in the lemon rind, bread and sugar. Mix to soften and, when smooth, stir in the egg yolks. Pour the mixture into a greased ovenproof dish and bake in a heated oven at 180C/360F/gas 4 for about 30 minutes, or until set.
Allow to cool for 5 minutes then gently spread the top of the pudding with the jam. In a spotlessly clean bowl, whisk the egg whites until stiff then add the sugar and continue to whisk until very stiff and glossy.
Pile the egg whites on to the pudding and return to the oven to bake for a further 15-20 minutes, or until lightly coloured and just crisp.
Serve warm.
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