A classic pudding with a meringue topping.

4 eggs;
600ml/20fl oz milk;
90g/3 oz fresh white breadcrumbs;
4 tbsp blackberry, blackcurrant, or black cherry, high fruit jam;
90g/3 oz caster sugar.

Separate 3 of the eggs. Place the 3 egg whites in a large grease-free bowl. Beat one whole egg and three egg yolks in another bowl, add the milk, stir and then add the breadcrumbs; stir well.
Spread the jam on the bottom of a deep pie dish. Top with the egg, milk and breadcrumb mixture and allow to stand in a cool place for 30 minutes. Bake at 150°C/300°F/Gas 2 for one hour, or until set. Whisk the egg whites until stiff. Turn whisk to a low speed and whisk in half the sugar. Fold in the remaining sugar with a metal spoon. Spread the meringue at once on top of the pudding and return to the oven and bake for about 15 minutes or until the meringue is set. Serve hot.