Traditional Queen of Puddings

Custard

• 200 ml milk
• 300 ml single cream
• 25 g<

This old-fashioned pudding uses whites left over from preparing custard to make a meringue topping. Here the classic custard is enriched by using cream as well as milk.

Make a custard but with the above proportions. Mix the breadcrumbs with the rind in a 1 litre ovenproof dish. Pour the custard in, cover and set aside for 30 minutes.