In Victorina times, bread based puddings were regarded as ideal fare for children and for adults with delicate digestion. Monmouth Pudding reveals bold red and white stripes when served. This is a Welsh favorite!
1 oz butter
2 tablespoons sugar
Grated rind of 1 lemon
1 1/2 cups milk
6 slices of fresh white bread torn into small pieces
3 egg yolks
4-5 tablespoons strawberry jam
Preheat oven to 350 degrees. Put the milk in a saucepan, add the butter, sugar and lemon rind and bring to a boil. Put the breadcrumbs in a bowl and pour hot milk over them. Allow to cool and swell. Stir in egg yolks into the cooled mixture and then spread half the mixture into a greased, ovenproof dish. Melt the jam, pour half of it over the mixture, add the remaining breadcrumbs and finish with a layer of jam. Bake for 40-45 minutes until set.