This hot pudding was developed from a seventeenth-century recipe by Queen Victoria’s chefs and named in her honour.

Ingredients: (Serves 4)

• 75 g/3 oz/1½ cups fresh breadcrumbs
• 60 ml/4 tablespoons caster sugar, plus 5 ml/1 teaspoon extra
• Grated rind of 1 lemon
• 600 ml/1 pint/2½ cups milk
• 4 eggs
• 45 ml/3 tablespoons raspberry jam, warmed

Method:

Preheat the oven to 160°C/325°F/Gas 3. Stir the breadcrumbs, 30 ml/2 tablespoons of the sugar and the lemon rind together in a bowl. Bring the milk to the boil in a saucepan, then stir into the breadcrumb mixture.

Separate three of the eggs and beat the yolks with the whole egg. Stir into the breadcurmb mixture, pour into a buttered baking dish and leave to stand for 30 minutes, then bake the pudding for 50-60 minutes, until set.

Whisk the three egg whites in a large, clean bowl until stiff but not dry, then gradually whisk in the remaining 30 ml/2 tablespoons caster sugar until the mixture is thick and glossy, taking care not to overwhip.

Spread the jam over the pudding, then spoon over the meringue to cover the top completely. Sprinkle the remaining sugar over the merigue, then bake for a further 15 minutes, until the meringue is beginning to turn a light golden color.