Plum queen of Puddings

1. Heat the milk until almost boiling. Stir in 1 1/2 tablespoons of the superfine sugar until dissolved. Transfer to a bowl and stir in the cream, lemon zest and brioche. In a separate bowl, lightly beat the egg yolks with the vanilla and stir into the brioche mixture.

2. Grease an 3 cup pie dish with butter and pour in the mixture. Level the top and set aside for 20 minutes or until the brioche crumbs have swelled. Preheat the oven to 160°C/140°C Fan.

3. Meanwhile, put the plums in a pan and add 2 tbsp water. Cover and cook over a low heat for 5 minutes, then add 2 tbsp of the remaining superfine sugar and simmer, uncovered, for 10 minutes or until the plum sauce thickens. Tip into a bowl and allow to cool slightly.

4. Cook the brioche mixture in the oven for 30 minutes or until just set. Spread the plum sauce on top.

5. Whisk the egg whites until they're stiff and glossy (for a successful meringue, your bowl and beater must be completely clean and dry). Add the remaining superfine sugar, 1 level tbsp at a time, whisking until stiff again after each addition.

6. Spoon the meringue over the plums, spreading it to the edges of the pie dish and using a knife to form peaks. Cook for 20 minutes in the oven or until the meringue starts to brown.