90 ml/6 tbsp raspberry jam (jelly)
75 g/3 oz caster (superfine) sugar,
plus extra for sprinkling
Beat 1 whole egg and 3 egg yolks, then stir in the milk and breadcrumbs.
Spread the jam over the bottom of a greased 20 cm/ 8 in pie dish, spoon
the egg mixture on top and leave to stand for 30 minutes. Bake in a
preheated oven at 150°C/300°F/gas mark 2 for 1 hour until set. Whisk the
egg whites until stiff, then fold in half the sugar. Whisk again, then
fold in the remaining sugar. Pile the meringue mixture on top of the
custard, sprinkle with sugar and return to the oven for 20 minutes until
the meringue is set and lightly browned.