Put the milk into a saucepan, add the lemon rind and salt, and bring to the boil. Remove the rind. Put the breadcrumbs, butter and most of the sugar into a bowl, and pour the boiling milk over them. Cover the bowl and leave to stand for about 10 minutes. Beat up the egg yolks and add them to the bread mixture. Pour the mixture into a buttered fireproof dish and bake in a medium oven at 350° F., gas mark 4, for 10 minutes. When baked, spread the jam over the top. Whip up the egg whites and fold in a little sugar. Pile on top of the pudding. Brown lightly in the oven for a few more minutes.
©1975 The Estate of Elizabeth Ayrton