Preheat the oven to 180°C.
Heat milk and lemon zest in a pan and cool for ten minutes after boiling.
Simmer the milk with butter and 50g sugar for 4 minutes.
Stir in the breadcrumbs and egg yolks until well combined.
Place six ramekins into a deep baking tray.
Fill ramekins with the mixture and add water to the tray to reach halfway up the sides.
Bake for 30 minutes at 180°C then allow to cool slightly.
Increase the oven temperature to 240°C.
Whisk egg whites with 225g sugar until soft peaks form.
Top each pudding with raspberry jam and the egg white meringue.
Bake for 10 minutes until the meringue is set.
Serve the puddings warm in their ramekins.