Queen of puddings

• 275 ml (½ pint) milk
• 25 g (1 oz

Put the milk, butter and grated lemon rind into a saucepan and bring the mixture to the boil. Pour it, boiling, over the breadcrumbs and let it cool and soak to a creamy mush.

Separate the eggs and beat the yolks into the breadcrumb mixture, together with the sugar. Pour the mixture into a buttered 1.2-litre (2-pint) pie dish, stand it in a roasting tin of hot water and put in the centr