Method
Step 1
Preheat the oven to 170°C/150°C fan/325°F/Gas 3.
Step 2
To make the custard base, heat the milk up to just below boiling point. Once hot, remove from the heat and add in the lemon zest and butter. Mix, then add the breadcrumbs and stir.
Step 3
Whisk together the egg yolks and caster sugar. Pour over the hot milk mixture and whisk to combine. Set aside for 10 minutes for the breadcrumbs to fully absorb the custard.
Step 4
Once the custard has soaked, pour into the greased and lined cake tin and bake for 20 minutes until just set. It should have a slightly wobble in the middle.
Step 5
Once baked, remove from the oven and cool in the tin for 10 minutes before turning out onto a serving plate.
Step 6
To make the fruit compote, heat the fruit in a small saucepan over a medium heat.
Step 7
Once they start to release their juice, continue to heat until the juices evaporate and the fruit starts to break down. Remove from the heat and add in the chopped mint, then transfer to a shallow tray to cool.
Step 8
To make the Italian meringue, transfer the egg whites to the bowl of a stand mixer fitted with a whisk attachment.
Step 9
In a small saucepan, heat the caster sugar and water over a medium heat until the sugar has dissolved.
Step 10
Once the sugar has dissolved, start whisking the egg whites on a high speed.
Step 11
Increase the heat on the saucepan and boil the sugar until it reaches 119°C/246°F degrees on an instant thermometer. As soon as it reaches the temperature, with the stand mixer running, carefully pour the sugar syrup in a slow steady stream onto the whisked egg whites.
Step 12
Once all the sugar syrup is added, continue to whisk on high, so the meringue cools down, and doubles in size. It should be stiff, glossy peaks.
Step 13
To assemble the pudding, gently spread the fruit compote over the cooled baked custard base. Try not to let the fruit fall over the sides of the custard base.
Step 14
Carefully spoon half the meringue on top, then spread over the fruit and base to seal in the fruit.
Step 15
Add the rest of the meringue and spread over the pudding, creating peaks and swirls.
Step 16
Gently brown the meringue all over with a blowtorch and serve immediately.
