600ml milk
1/4 cup Chelsea Caster Sugar
1/8 tsp vanilla essence
3 eggs separated
1 cup cake crumbs
1/4 cup Chelsea Caster Sugar
1/4 cup raspberry jam

Heat the oven to 180°C.
Bring the milk to boil. Put first measure of Chelsea Caster Sugar and vanilla into a bowl. Separate two of the eggs, put the yolks into the sugar. Beat until pale and creamy, add heated milk mix well.
Put cake crumbs into a lightly greased ovenproof dish. Pour milk mixture on the cake crumbs. Place baking dish within a larger roasting pan that has enough water to come halfway up the dish. Bake for about 30 minutes or until set. Allow to cool.
Beat egg whites until stiff, gradually add second measure of Chelsea Caster Sugar, beat until stiff and glossy. Warm the jam and spread on top of baked mixture. Pipe or spoon meringue on top. Bake at 220°C until golden (approximately 15 minutes).