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Queen of Puddings

1 quart milk 1 pint bread crumbs 1 cup sugar 4 eggs Juice and rind of 1 lemon 1 teaspoon butter Marmalade or preserves Soak the bread crumbs in the milk for half an hour; add the sugar, the beaten yolks, the lemon and the butter melted. Bake in a buttered pudding dish about three-quarters of an hour or until the pudding shrinks away from the sides of the dish; spread with marmalade or preserves; cover with a meringue made from the whites of eggs and four extra tablespoons of granulated sugar; brown quickly in the oven and set aside to cool. Serve with cream.