Found this great looking recipe from olivemagazine.com.
Reference Link:
Little queen of puddings:

step 1

To make the sauce, heat the berries with the sugar until they soften. Whizz to a pulp, then sieve out the seeds.

step 2

Heat the oven to 180c/fan 160c/gas 4. Heat the milk, butter and 25g of the sugar together, stir in the lemon zest and pour over the breadcrumbs. Stir and cool.

step 3

Stir in the egg yolks and divide between 4 × 200ml ramekins or square ceramic dishes. Bake for 15 minutes or until set.

step 4

Divide the raspberry sauce between the puddings and spread over gently.

step 5

Whisk the egg whites to stiff peaks, then whisk in the remaining sugar to make a stiff meringue. Pipe the meringue onto the pudding in rows of little peaks, sprinkle over a little demerara sugar and bake for 5-10 minutes or until the meringue has browned at the edges and set.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

Continue to Read full article:
Little queen of puddings

reco low-cal