1¼ cups thickened cream
1¼ cups milk
2 tsp finely grated orange zest
5 eggs, seperated
1¼ cups caster sugar
2½ cups fresh breadcrumbs
2 cups frozen mixed berries
100g white chocolate
¾ cup blackberry jam
Cream, to serve
Preheat oven to moderate, 180C. Lightly grease a 24cm glass pie plate (7-cup).
In a small saucepan, combine cream, milk and zest. Bring to boiling point on high (do not boil).
In a large bowl, whisk yolks and half sugar together. Gradually whisk in cream mixture.
Spread breadcrumbs over base of plate and pour over egg mixture. Set aside 5 minutes. Scatter over berries and chocolate.
Place plate in a baking dish. Pour in enough hot water to come halfway up sides of plate. Bake 25-30 minutes until just set. Cool completely. Spread jam over pudding.
In a medium clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add remaining sugar, beating 4-5 minutes, until sugar dissolves and mixture is thick and glossy.
Spoon meringue over jam. Bake 8-10 minutes until golden. Serve warm with cream.