This is one of those old fashioned desserts. It is easy, inexpensive in that you have most of the ingredients on hand, and uses fresh bread crumbs. It is also flexible in that you can make the middle layer to suit what you have on hand. It is traditionally made with lemon butter, but today I didn't have any so I used what I had, which was raspberry jam and the last of the Autumn raspberries. I have been thinking of making it for some time but was undecided as to whether to cook the custard first or pour the uncooked custard mix over the breadcrumbs and then cook it. Thermomixer solved the problem for me today when he posted his B&B pud, Aussie Style. He cooked it in the Varoma.
Peel of 1/2 a lemon.
2 egg yolks
1 cup of fresh white breadcrumbs
Filling layer, e.g. lemon butter, jam, cooked rhubarb, fruit-cooked or fresh.
2 egg whites
30g caster sugar
Zap lemon peel with sugar on TMX bowl
Add milk,cream, egg yolks, mix 15 sec. on speed 3.
Select a heat proof baking dish that will fit into the Varoma, and will accommadate the breadcrumbs and the mix in the bowl. ( about 350g )
Place the bread crumbs into the dish and pour over the contents in the TMX bowl.
Cover the baking dish with glad wrap, and place in Varoma, I put an egg ring under the baking dish so that plenty of steam would circulate around the dish.
Place 750g of warm water in the bowl, Varoma temp. for 20 mins. speed 3
Place Varoma on TMX and steam
After 20 mins. check that custard is set, ( it will set up after you remove it from Varoma)
Remove glad wrap, let stand for 5 to 10 mins. During this time you could beat the egg whites until stiff adding the caster sugar gradually.
When the custard has set up a little on standing, spread a thin layer of filling over the custard.
Spread the egg whites over the filling, covering right up to the edge of the baking dish.
Place in a preheated oven 200, to set the egg white and lightly brown the top.
This makes 4 generous serves.
The custard could be flavored with spices instead of the lemon zest.