Christmas: Lemon Meringue Pudding

1/2 cup fresh breadcrumbs

1/4 cup sugar plus 2 teaspoons extra

1/3 cup cornflour

3/4 cup lemon juice

2 teaspoons finely grated lemon rind

4 egg yolks

1 egg

30g butter

Meringue

4 egg whites

1 cup sugar

1 teaspoon cornflour

Grease the inside of the slow cooker with cooking spray or butter.

Mix together the breadcrumbs and 2 teaspoons of sugar and sprinkle over the base and 5cm up the sides of the cooker.

Mix the cornflour with 1/2  cup cold water to a smooth paste & setaside. Place lemon juice, lemon rind and 1/4 cup of sugar in a saucepan andbring to the boil. Add the cornflour paste, stirring constantly until thickened, then cook about a minute, still stirring. Remove from the heat and leave to stand for 5 minutes. Whisk in the egg yolks, egg, then the butter. Spoon this mixture over the breadcrumb base in the cooker. Turn the setting to Low.

To make the meringue, beat egg whites until stiff peaks form, then add the sugar and cornflour and beat until stiff peaks form once more.  Spoon over the lemon filling and spread out evenly, making sure it reaches right out tothe sides and slightly lower in the centre. Place lid on cook for 2 hours onlow.

Source: The complete slow cooker by Sally Wise, published by ABC books