MONMOUTH PUDDING(WELSH)

      Title: MONMOUTH PUDDING(WELSH)
  Categories: Puddings, Welsh
       Yield: 1 Pudding
  
       6 oz Breadcrumbs
     3/4 pt Milk
       1 oz Sugar
       1    Lemon
       1 oz Butter
       5 tb Raspbeny jam
       3    Egg yolks
            TOPPING
       3    Egg whites
       3 oz Castor sugar
  
   (PWDIN MYNWY) Grate the rind of the lemon. Add the lemon rind, sugar
   and butter to the milk and bring to the boil. Pour over the
   breadcrumbs and leave to stand for 15 minutes. Separate the egg
   whites and yolks. Stir the yolks into the cool bread mixture. Melt
   the jam. Pour half of the mixture into a greased ovenproof dish and
   spread with half the jam. Add the remainder of the pudding mixture
   and then the rest of the jam. Bake in a warm oven (325/ F. or Mark 3)
   for 40-45 minutes.
   
   Meringue Topping :
                    Beat the egg whites until stiff and fold in the
   castor sugar using a metal spoon. Cover the pudding with the meringue
   and bake in a cool oven (300o F. or Mark 2) for 20 minutes until the
   meringue is lightly browned.
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