| How To Cook: |
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1. Preheat the oven to 350°F. Using a pastry brush, evenly coat the bottom and sides of an 8-inch round pie plate about 1½ inches deep with 1 tablespoon of the softened butter. Set aside.
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2. With a small, sharp knife or a vegetable peeler with a rotating blade, carefully remove the skin of the lemon without including any of the bitter white pith beneath it.
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3. Combine the lemon peel and milk in a heavy 1- to 1½-quart saucepan, and simmer over low heat for 4 or 5 minutes. Then remove and discard the peel.
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4. Add the remaining 2 tablespoons of butter and ¼ cup of the sugar to the milk, increase the heat to moderate, and cook, stirring constantly, until the sugar and butter dissolve.
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5. Remove the pan from the heat, stir in the bread crumbs and let the mixture cool to room temperature. Then beat in the egg yolks, one at a time, and pour the mixture into the pie plate. Smooth the top with a rubber spatula.
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6. Bake the pudding in the middle of the oven for 20 minutes, or until it is firm throughout. Meanwhile, with a whisk or a rotary or electric beater, beat the egg whites until they foam.
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7. Then add the remaining ¼ cup of sugar and beat until the egg whites form stiff peaks on the beater when it is lifted out of the bowl.
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8. Remove the pudding from the oven and let it cool for 4 or 5 minutes. Melt the jam over low heat, and pour it evenly over the top of the pudding. Spread the egg whites over the jam and arrange the cherry halves decoratively on top.
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9. Return the pudding to the oven and bake for 10 to 12 minutes, or until the top is a light golden brown.
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