Tuesday, 24 November 2009

Queen of Puddings

Serves 4


300ml milk
2 strips lemon peel
25g unsalted butter
100g caster sugar
50g white breadcrumbs, use fresh bread
3 eggs, separated
3 tbsp raspberry jam


Heat the milk with the lemon peel, bring to the boil and turn off the heat, cover the pan and let it stand for 10 minutes.

Heat the oven to 160C/ 325F /gas 3

Discard the lemon peel and put the milk back on the heat. Add the butter and 25g sugar, stir until melted. Remove from the heat and stir in the breadcrumbs.

Cool for 10 minutes then stir in the lightly beaten egg yolks.

Pour into a buttered pudding dish and bake for 30 minutes. Take out of the oven and leave to cool.

Turn down the oven temperature to 120C/ 250F/ gas 1/2

Warm the jam and spread it over the pudding. Beat the egg whites until firm, fold in the remaining 75g caster sugar to make a meringue mixture. Spread the mixture over the jam, return to the oven and bake for 30 minutes until the meringue is firm and golden.

Serve hot or cooled but do not refrigerate.

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