Queen of puddings

Preheat the oven to 160°C, gas mark 3. Grease a 1.2-litre ovenproof dish with butter and set aside. Tear the brioche into a food processor and whizz to make crumbs (or use a bowl and a hand blender); set aside. Pour the milk into a large saucepan and set over a low-medium heat until bubbles start to appear on the surface. Take off the heat and whisk in the brioche crumbs, 45g sugar and the lemon zest. Beat in the egg yolks, then pour into the greased dish.

Bake in the oven for 40-45 minutes until set. When the brioche mixture is cooked, remove from the oven and spread the jam evenly over the top of it.

In a large mixing bowl, use an electric hand mixer to whisk the egg whites until they form soft peaks, then add the remaining 55g sugar, 1 tbsp at a time, whisking constantly, until the mixture is shiny and stiff. Using two teaspoons, spoon the mixture on top of the jam and return to the oven for 20-25 minutes until the meringue is crisp and golden. Let the pudding stand for 5 minutes before serving warm with double cream, if liked.