Instructions: Set oven to 120 C/240 F/gas mark 1/2

Make the vanilla custard. Sprinkle breadcrumbs and lemon zest into a pretty oven-proof serving dish. Pour over the custard and chill for 2 hours until set.

Heat caster sugar in a pan with a squeeze on lemon juice and 2 tbsp water. Split the vanilla pod and scrape out the seeds. Add half the seeds to a pan and reduce to a syrup. Cool. Add loganberries and turn in the syrup to coat them, (save the ones remainding for the sauce).

Spread over the top of the cutard in the dish.

In a perfectly clean bowl whisk the egg whites with a pinch of salt, until they form stiff peaks. Whisk in half the sugar and bring back to stiff glossy peaks. Whisk in two more tbsp sugar and then fold in the cornflour and lemon juice.

Pile meringue on top of the loganberries in rough peaks - do not attempt to spread the meringue but make sure the loganberries are completely covered.

Scatter meringue with the remaining sugar and the flaked almonds.

Bake in the pre-heated oven for 25-30 minutes, until meringue is crisp with light golden peaks.

Serve with loganberry and vanilla sauce.

Loganberry sauce:
Heat the sugar and seeds together with a splash of cold water until the sugar has dissolved to make a vanilla syrup, cool.

Toss the loganberries in the syrup and press through a medium sieve to remove the seeds and to give a thick and very fresh flavoured sauce.

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