Pastry cream, bring milk to a gradual boil, mix yolks and starches in a bowl and temper with hot milk, return this mix to the pan and bring slowly to boil, whisking regularly, beat until thick and bubbling slightly, remove from pan, spread out on a tray and cover with cling film to ensure no skin forms.
Whisk to loosen up cooled pastry cream, crumble in the leftover Christmas pudding, mix well. This is your pastry cream base. 250g pastry cream and 200g pudding.
Whisk the egg whites with the squeeze of lemon juice until soft peaks form. Gradually add the caster sugar until stiff shiny peak. Add 1 third of the whites to the pastry cream and beat in, fold in the rest half at a time. Spoon mix into pre buttered ramekins and level with a pallet knife. Run thumb around rim and bake at 190c for 10 minutes depending on the oven. I used a Demi coffee cup and baked for 10 minutes.