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First, pour the milk into a saucepan and bring to the boil.
Remove from the heat and stir in the breadcrumbs, sugar, lemon zest and butter then leave for twenty minutes to allow the breadcrumbs to swell. Pre-heat the oven to 180°C, gas mark 4. Now lightly beat the egg yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish. Bake in the centre of the oven for 30 – 35 minutes, or until set.
Next, using an electric hand whisk, lightly beat the egg whites in a large scrupulously clean bowl until stiff, then whisk in the 40g of caster sugar and spoon this meringue mixture over the pudding, going around the edge of the dish first, then filling in the centre.
Serve warm from the oven with some chilled pouring cream, but it’s still good when it’s cold.