150g Stale White Bread or Brioche
1 tbs Caster Sugar
Finely Grated Rind of 1/2 Lemon
50g Butter + Extra For Greasing
300ml Coconut Milk
4 Eggs, Separated
2 tbs Bramble Jelly
100g Caster Sugar
Preheat oven to 180'C (350'F) Gas Mark 4. Grease a medium sized oven proof dish.
Process the bread crumbs and tip into a mixing bowl. Add a few drops of vanilla essence with the tablespoon of sugar and the grated lemon rind.
In a small pan, heat the milk with the butter. Just before it boils, pour the hot milk over the breadcrumbs, then add the coconut milk. Lastly beat in the egg yolks.
Pour the mixture into the greased baking dish, put into the oven and bake for about 30mins. The cream should be just starting to set.
Warm the jelly gently and spread it over the cream, when it has cooled a little. Whisk the egg whites until stiff with a pinch of salt, add the sugar (reserving 2 tsp) and whisk again. Spread the meringue over the cream, sprinkle with the remaining sugar and put in the oven for about 15 minutes, just long enough for the meringue to brown in places. Serve hot.