• Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.
• Prepare the ramekin dishes. Use a little butter to lightly grease the inside of the ramekin dishes. Wipe the rim of the dishes with a piece of kitchen roll. Sit the dishes in a roasting tin.

to make the custard layer

• Pour 400ml (14floz) milk into a pan and add 1 teaspoon vanilla extract and 15g (½oz) butter. Heat gently until the butter melts and the milk is beginning to bubble around the edge of the pan.
• Whisk 2 egg yolks and 2 tablespoons caster sugar together then whisk in the finely grated zest of 1 lemon. Pour the hot milk mixture into the eggs whisking well. Stir in 75g (3oz) fresh breadcrumbs. Set aside for 10-15 minutes to allow the crumbs to soak up the custard.
• Spoon the custard mixture into the prepared ramekins, filling about three-quarters full. Pour hot water into the roasting tin so that it comes halfway up the sides of the ramekins.
• Place into the centre of the oven and bake for 25 - 30 minutes until the custard is just set, with a very slight wobble in the centre. Remove from the oven and remove the ramekins from the water bath.
• Spread a thin layer of jam over the set custard layer. If your jam is very firm you will find it easier if you warm the jam first.

to make the meringue

• Whisk two egg whites in a large bowl until standing in stiff peaks. Gradually whisk in 100g (3½oz) caster sugar a little at a time whisking well after each addition. Continue whisking until you have a thick glossy meringue.

to complete

• Pipe or spoon the meringue over the jam layer, taking care to completely cover the tops of the puddings with meringue. Place spaced apart on a baking sheet and bake in the centre of the oven for 15 minutes until the meringue is a pale golden colour.
• Serve hot or cold. Enjoy!