600 milliliters semi-skimmed milk
1 tablespoon vanilla extract
for the toppping
4 tablespoons strawberry jam, warmed
Preheat the oven to 180 degrees C. Put the milk and vanilla extract in a pan, and heat until the milk is steaming, take off the heat and leave to cool down for a bit. In a bowl, beat together the egg yolk, lemon zest and sugar, until creamy. Stir in the milk, then the breadcrumbs, pour into the baking dish and leave to stand for 15 minutes, then put in the oven to bake for 30 minutes, until it is just setting, take out of the oven and leave to cool, it will cook more and become more set.
Spread the jam over the set custard. Now whisk up the egg whites, until they form soft peaks, then whisk in the sugar, until firm and peaky. Put the meringue on the top of the pudding, spreading it all over, give it a nice swirly pattern. Bake in the oven for another 15 minutes until the meringue is turning golden and a bit crusty. Serve warm, the same day