Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Put the milk in a pan and gently bring to the boil. Remove from the heat and stir in the breadcrumbs, 2 tbsp sugar, the lemon zest and the butter. Set aside for 15 minutes to cool.

Add the egg yolks (reserving the whites for step 5) to the breadcrumb mixture and beat with a wooden spoon until combined. Arrange glass ramekins on a baking tray and divide the mixture between each.

Transfer the baking tray to the oven and cook for 15 minutes, or until set and lightly golden. Remove the tray from the oven and set aside on a heatproof surface. Reduce the oven temperature to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4

Meanwhile, put the raspberry jam in a small pan and gently heat until runny. Spoon the jam evenly over the puddings, spreading it out until the sponges are completely covered. Set aside while you make the meringue.

To make the meringue topping, put the egg whites in a clean mixing bowl and beat to stiff peaks with an electric whisk. Add the remaining sugar and continue whisking until the mixture is stiff and glossy.

Spoon the meringue into a piping bag and cut a small hole in the end. Pipe it over the puddings working from the outside-in, until the jam is completed covered. Bake for 5 minutes, or until the peaks are lightly golden. Serve.