queen of puddings
An indulgent British classic pudding, made from soaking breadcrumbs in hot milk and adding meringue and jam. A perfect center dessert.
- Prep:20 mins
- Cook:50 mins
plus soaking - Easy
- Serves: 10
Ingredients
queen of puddings Method
Step: 1 In a small saucepan warm the milk over low heat till gently boiling, then take off from the heat and mix in the butter, lemon zest, breadcrumbs, and 40g of the caster sugar. Now Let it soak for about 30 minutes till the crumbs have absorbed the liquid and become cool.
Step: 2 Warm the oven to 180C/160C fan/gas 4. Then butter a medium-large sized baking or pie dish (ours was 22cm). When the breadcrumb mixture has cooled, mix in the egg yolks and spill into the baking tray. Bake for about 30 minutes till the mixture has set, and looks similar to a custard. Put a small saucepan over low heat to warm the jam to loosen, now lay this out over the base. this should be a thin layer so that you need less jam if your dish is deeper. Lessen the oven temperature to 160C/140C fan/gas 2.
Step: 3 Use an electric whisk to whisk the egg whites to stiff peaks in a clean bowl, or stand mixer. Whisk in the left 200g caster sugar, gradually, till the sugar gets dissolved and the meringue becomes glossy and stands upright. Spoon or pipe the meringue over the jam layer and bake it for the next 20-30 minutes till the meringue looks golden and settled. Best served warm, enjoy.
