Banana meringue

Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish. Blend the mashed banana and lemon juice. Spoon into the prepared dish and dot with apricot jam. Place the milk, sugar, breadcrumbs, butter and lemon rind in a saucepan and bring to the boil. Stir until the sugar has dissolved. Cool slightly. Beat the egg yolks and add to the breadcrumb mixture. Mix. Pour over the banana mixture and bake for 30 minutes. Cool slightly. Beat the egg whites until foamy, add the castor sugar by the spoonful and beat until the egg whites form soft peaks. Spoon the meringue over the baked pudding and return the dish to the oven until the meringue is pale brown. Serve with custard, if desired. Serves 4.