MINI XMAS PUDDINGS

You can use your favourite jam, lemon curd or orange marmalde in this recipe. I used orange marmalade which had been made by Maureen and gifted to me from the fruits on their orange tree. Ingredients....1 dsp of castor sugar, 70 gm of breadcrumbs, 1 tsp of vanilla extract, 1 dsp of finely grated orange rind, 310ml of milk, 30gm of butter/ marg, 2 eggs , separated, 115gm of jam/ curd or in my case orange marmalade, 110gm of castor sugar (extra). Preheat your oven to 180 deg C. Grease 8 x 80ml ovenproof ramequins. Combine the 1 dsp of sugar, breadcrumbs, vanilla extract and rind in a heatproof bowl. Heat the milk and butter/ margin a small saucepan until simmering, pour this over the breadcrumb mixture and let stand for 10 minutes. Stir through the lightly beaten egg yolks into the breadcrumb mixture. Divide tablespoons of the breadcrumb mixture into the greased ramequins, level the tops and bake for 20 minutes in the preheated oven. Warm the marmalade/ jam or curd and carefully spread over the tops of the hot puddings. Place the puddings back in the oven. Beat the egg whites and extra sugar in a small bowl with an electric mixer until sugar is dissolved. Spoon the meringue in peaks onto the tops of the puddings. Return the puddings to the oven and continue to bake for 5 minutes until meringue is lightly browned.