Melrose Pudding

• 2 cups fine, dry breadcrumbs, divided
• 1/2 cup milk
• 1 tablespoon butter, softened
• 3/4 cup sugar
• 6 eggs, separated
• 2 teaspoons grated lemon rind
• 3 tablespoons lemon juice
• 1 (8-ounce) package coconut macaroons
• 3/4 cup sherry, divided
• 1 cup apple jelly
• 1/2 pound sponge cake, cut into 1/2-inch slices

1. Combine 1 cup breadcrumbs and milk; stir well. Set aside.
2. Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Add breadcrumb mixture, lemon rind, and juice; mix well.
3. Beat egg whites (at room temperature) until stiff peaks form. Fold whites into yolk mixture.
4. Cover bottom of a greased 2- quart casserole with a thin layer of custard mixture. Layer macaroons evenly over custard; sprinkle with 1/4 cup sherry. Pour one-half of remaining custard mixture over macaroons.
5. Spread jelly on cake slices. Place slices over custard layer. Sprinkle remaining breadcrumbs over top. Add remaining sherry; top with remaining custard. Cover; bake at 350u0b0 for 35 minutes or until set. Serve warm.

breadcrumbs, milk, butter, sugar, eggs, lemon rind, lemon juice, coconut macaroons, sherry, apple jelly, cake

Taken from www.myrecipes.com/recipe/melrose-pudding (may not work)