Cranberry Queen of Puddings

First, pour the milk into a saucepan and bring to the boil then remove it from the heat and stir in the butter, breadcrumbs, 40g sugar and lemon zest.

Leave it on one side for about 20 minutes to allow the breadcrumbs to swell. Now separate the eggs, lightly beat the yolks and add them to the cooled breadcrumb mixture. Pour it all into the dish and spread it out evenly. Bake in the centre of the oven for 30–40 minutes, or until it’s set in the centre.

While that’s happening put all the cranberry compote ingredients into a medium saucepan, bring up to a gentle simmer and then, keeping the heat low, let it gently cook for about 25 minutes, or until nearly all the juice has evaporated.

When the pudding comes out of the oven carefully spoon and spread the cranberry mixture all over. Next, using an electric hand whisk, beat the egg whites in a large, scrupulously clean bowl until stiff, then whisk in the remainder of the caster sugar and spoon this meringue mixture over to the pudding.

Finally, sprinkle the teaspoon of caster sugar all over it and bake for a further 18–20 minutes, or until the topping is golden brown.