Monday, 5 July 2010

Queen of Puddings


4 eggs
300ml milk
300ml double cream
100g white bread crumbs
2 tbsp raspberry jam
75g caster sugar

Separate 3 of the eggs and put the yolks in one bowl and the whites in another, add the last egg to the bowl with the yolks, add milk and cream and beat together.  Stir in the breadcrumbs.

Spread the jam over the bottom of an oven-proof dish and pour the mixture on top, leave to stand for 30 minutes.

Pre-heat the oven to 150C / 300F / gas 2

Bake in the oven for 1 hour.

Whisk the egg whites until stiff, fold in the sugar and spoon over the top of the pudding, sprinkle over some sugar and put the pudding back in the oven for 15 minutes until golden brown.

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