Queen of puddings

Preheat the oven to 125C/Gas ½.

Put the milk and cream into a saucepan. Split the vanilla pod, scrape out the seeds and add to the saucepan. Bring the mixture to the boil, then remove from the heat.

Whisk the egg yolks and sugar together in a large bowl, then slowly whisk in the milk mixture, and stir in the scone crumbs and the orange rind.

Pour the custard mixture into a large oval dish and bake in the oven for about 30-40 minutes or until just set.

Remove from the oven and set aside until warm. Do not turn off the oven.

Sprinkle the custard with the Grand Marnier, if using, spread the raspberry jam over the surface of the cooled custard mixture and sprinkle with the fresh raspberries.

For the meringue: beat the egg whites in a clean bowl until dry and stiff, add half the sugar and beat again until the egg whites turn stiff and glossy, and then fold in the remaining sugar.

Spoon the meringue over the custard and raspberry mixture, dust with a little extra caster sugar and return to the oven for 15-20 minutes until the meringue is set and lightly browned.