Queen of puddings

Recipe by:

This retro afternoon treat is a creamy delight with a hint of vanilla and zesty twist for added flavour

Queen of puddings

SERVES

6

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

40

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 180ºC and grease the pie dish.

  2. 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.

  3. Pour into the pie dish and bake for about 25 minutes or until just set. Remove from the oven.

  4. 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.

  5. 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.

  6. 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

  1. Preheat the oven to 180ºC and grease the pie dish.

  2. 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.

  3. Pour into the pie dish and bake for about 25 minutes or until just set. Remove from the oven.

  4. 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.

  5. 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.

  6. Return to the oven and cook for 15 minutes or until the meringue is pale gold and crisp on top. Serve with pouring cream.