Caramel Queen Pudding

1. Cook syrup and butter in saucepan until a deep golden colour.
2. Add milk and slowly bring to the boil, stirring continuously.
3. Stir in breadcrumbs and leave mixture to cool slightly.
4. Beat in egg yolk and essence and transfer to a 1 pt/600ml greased heat-proof dish.
5. Bake in centre of oven.
6. Whisk egg white until very stiff and fold in sugar.
7. Cover pudding with meringue and return to oven to brown.
8. Leave to cool and serve with cream or ice-cream.