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- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 1 hr 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 526
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 1 g
- Sugar
- 74 g
- Protein
- 13 g
- Cholesterol
- 172 mg
- Sodium
- 328 mg
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 1 hr 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 526
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 1 g
- Sugar
- 74 g
- Protein
- 13 g
- Cholesterol
- 172 mg
- Sodium
- 328 mg
Ingredients
Directions
- Preheat the oven to 300 degrees F (150 degrees C).
- Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla essence, bread crumbs, and 3 ounces (85 grams) of the sugar.
- Put the jam on the bottom of a pie dish and spread it evenly. Pour the egg and milk mixture over the jam.
- Bake in the preheated oven for 1 hour or until set.
- Whisk the remaining egg whites until stiff. You could use an electric whisk for this. Slowly add the remaining sugar until it is all mixed in. Pile this mixture on top of the pudding mixture, then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned.
