Queen of Puddings
This type of custardy dish, which has an air of frugality, reminds me of my grandmother’s style of baking. Everything was saved and reused, nothing went to waste.
PREP TIME
20
MINUTES
COOKING TIME
45
MINUTES
Ingredients
270mls milk
10mls honey
10g butter, cubed
1 tsp vanilla
zest 1 lemon
zest half an orange
50g white breadcrumbs
2 eggs, separated
70g golden caster sugar
4 tbsp of a good quality (not overly sweet) raspberry jam
Method
Butter a 6-inch ovenproof dish and set aside.
Heat the milk over a low heat until simmering.
Remove from the heat and stir in the honey, butter, vanilla and zest until combined.
Stir the breadcrumbs into the mixture and set aside to cool.
Preheat your oven to 180ºC/gas mark 4.
Once the breadcrumb mixture has cooled, stir in the egg yolks until combined.
Scoop the mixture into the prepared dish and place into your oven to bake.
Bake for about 25 minutes until set.
While the base is baking, whisk the egg whites with the sugar until they form stiff peaks.
After you remove the base from the oven, turn it down to 160ºC/gas mark 3.
Spread a thin layer of jam over the cooled baked breadcrumb mixture.
Scoop your meringue on top and swirl it with the back of a spoon.
Bake for about 20 minutes until the meringue is bronzed and crisp on top.
Serve warm if possible.
