Turn on the oven to heat to 170°C /350°F. Butter a pudding mould—a
pudding basin is fine, or an oven-safe jelly mould for a fun shape. Grate
off the lemon rind. Crumble
the bread or cake. Warm the butter if it’s
straight from the fridge. Separate the egg yolks from the whites. You can
do that Ainsley-style—or simply scoop the yolks from a bowl with a
Use a wooden spoon to stir the breadcrumbs into the honey. Add all the
other ingredients bar the egg whites and mix really
Beat the egg whites to a stiff froth. Gradually add the egg whites to the
mixture, stirring gently.
Pour the mixture into a pudding mould. Put it into the oven and cook
for for 15 minutes.
Boil the water, the jam and the alcohol. (Or add the alcohol afterwards
if you want to taste it.) Un-mould the pudding onto a dish and pour the
sauce over it.
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