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Monmouth Puddingpuddings 6 oz breadcrumbs 3/4 pint milk 1 oz sugar 1 lemon 1 oz butter 5 tablespoon raspbeny jam 3 egg yolks 1 topping 3 egg whites 3 oz castor sugar (PWDIN MYNWY) Grate the rind of the lemon. Add the lemon rind, sugar and butter to the milk and bring to the boil. Pour over the breadcrumbs and leave to stand for 15 minutes. Separate the egg whites and yolks. Stir the yolks into the cool bread mixture. Melt the jam. Pour half of the mixture into a greased ovenproof dish and spread with half the jam. Add the remainder of the pudding mixture and then the rest of the jam. Bake in a warm oven (325/ F. or Mark 3) for 40-45 minutes. Meringue Topping : Beat the egg whites until stiff and fold in the castor sugar using a metal spoon. Cover the pudding with the meringue and bake in a cool oven (300o F. or Mark 2) for 20 minutes until the meringue is lightly browned.
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