Blueberry queen of puddings with brown sugar meringue

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Start by making a custard. Add the milk, cream, sugar, lemon zest, vanilla and a pinch of salt to a saucepan over
   a medium heat and heat until just steaming. Remove from the heat and stir in the breadcrumbs and butter. Set aside for 5 minutes.
2. Beat the egg yolks, then stir into the milk mixture. Pour into a baking dish and bake in the oven for 20 minutes – it will still have a little wobble to it – then set aside. Keep the oven on.
3. Add the jam, blueberries and lemon juice to a small saucepan and cook, stirring, for a few minutes until it comes together in a blueberry sauce. Spread this all over the baked custard layer.
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4. To make the meringue, put the reserved egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment (or a mixing bowl with an electric hand mixer). Whisk at a medium speed until they reach soft peak stage (the peaks flop over when you remove the whisk) then, with the motor still running, start adding the brown and golden sugars 1 tbsp at a time, waiting about 15-20 seconds between each addition. Continue doing this until all the sugar is used up and your meringue is thick, glossy and airy. Turn the speed up to high and whisk for another 5 minutes, then transfer to a piping bag or use a spoon to apply the meringue to the top of the jam layer.
5. Put the pudding back in the oven and bake for 20 minutes, then either remove and brown the top with a blowtorch or switch the oven to a high grill setting and grill for about 3 minutes. Serve with plenty of double cream.