Queen of puddings - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Medium
Ingredients
For the pudding
- 25 g Butter (unsalted)
- 200 ml Milk
- 85 ml Double cream
- 10 g Unrefined golden caster sugar
- 2 tsp Vanilla bean paste
- 90 g Breadcrumbs (white, fresh)
- 1 Lemon zest and juice
- 2 Egg yolk(s) (free range) beaten
For the topping
- 2 Egg white(s) (free range)
- 2 tbsp Strawberry jam
- 100 g Unrefined golden caster sugar
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1
Preheat the oven to 180°C (160°C fan, gas mark 4) and grease a 20cm pie dish.
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2
In a saucepan heat the butter, milk, cream, vanilla bean paste and 10g of golden caster sugar gently, until almost boiling. Stir occasionally to avoid the mix burning.
For this step you'll need:
- 25g Butter (unsalted)
- 200ml Milk
- 85ml Double cream
- 2tsp Vanilla bean paste
- 10g Unrefined golden caster sugar
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3
Place the breadcrumbs in a separate bowl and then pour over the warm mixture. Leave the breadcrumbs to soak for 20 minutes to absorb the liquid.
For this step you'll need:
- 90g Breadcrumbs (white, fresh)
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4
Stir in the lemon zest, juice and beaten egg yolks, then spoon the mix into the base of the pie dish.
For this step you'll need:
- 1 Lemon zest and juice
- 2 Egg yolk(s) (free range) beaten
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5
Bake for 25-30 minutes, until the base is set, then leave to cool.
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6
Once the pudding is cool, spread a layer of warm jam over the top.
For this step you'll need:
- 2 tbsp Strawberry jam
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7
To make the meringue, whisk the egg whites until they reach a soft peak, then slowly add the remaining caster sugar. This should turn your meringue soft and glossy.
For this step you'll need:
- 2 Egg white(s) (free range)
- 100g Unrefined golden caster sugar
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8
Pipe the meringue over the jam and bake in the oven for 20 minutes or until the meringue turns golden brown. Serve warm.