Queen of puddings
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 180ºC and grease the pie dish.
Put the milk and butter into a saucepan, bring almost to boiling point, and add the vanilla extract. Mix the breadcrumbs with the lemon zest and sugar. Stir in the hot milk, leave for about 10 minutes. Whisk in the egg yolks one by one.
Pour into the pie dish and bake for about 25 minutes or until just set. Remove from the oven.
Whisk the egg whites in a spotlessly clean, grease-free bowl. When it is just becoming fluffy, add half the sugar. Continue to whisk until it holds a stiffish peak. Fold in the rest of the sugar.
Warm the jam slightly. Spread very gently over the surface of the custard. Pile the meringue on top in soft folds. Sprinkle sugar over the top.
Return to the oven and cook for 15 minutes or until the meringue is pale gold and crisp on top. Serve with pouring cream.
Ingredients
600ml whole milk
50g butter
1 tsp pure vanilla extract
150g white breadcrumbs
grated zest of 1 lemon
25g caster sugar
3 eggs, separated
110g caster sugar, plus 2 tsp for sprinkling
3 tbsp raspberry jam
Equipment:
1 1.2l (2 pint) pie dish
Method
Preheat the oven to 180ºC and grease the pie dish.
Put the milk and butter into a saucepan, bring almost to boiling point, and add the vanilla extract. Mix the breadcrumbs with the lemon zest and sugar. Stir in the hot milk, leave for about 10 minutes. Whisk in the egg yolks one by one.
Pour into the pie dish and bake for about 25 minutes or until just set. Remove from the oven.
Whisk the egg whites in a spotlessly clean, grease-free bowl. When it is just becoming fluffy, add half the sugar. Continue to whisk until it holds a stiffish peak. Fold in the rest of the sugar.
Warm the jam slightly. Spread very gently over the surface of the custard. Pile the meringue on top in soft folds. Sprinkle sugar over the top.
Return to the oven and cook for 15 minutes or until the meringue is pale gold and crisp on top. Serve with pouring cream.
