Queen of puddings

Queen of puddings

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

Like most traditional English puddings, there are very few ingredients in this recipe. Queen of puddings is simple and delicious using any jam. However, I particularly enjoy it with raspberry jam, as the sharp flavour works well with the sweet meringue. If you have a dairy allergy, you can replace the milk with some form of nut milk. You can also use the meringue recipe from Pavlova with raspberries in vinegar instead. If you can’t make fresh breadcrumbs, then dry ones will work, but only use two-thirds of the amount as they will absorb more milk.

Ingredients

Quantity Ingredient
800ml full-cream milk
15g butter
150g fresh breadcrumbs
75g caster sugar
1 lemon, zested
3 egg yolks
75g raspberry jam
icing sugar, for sprinkling

Meringue top

Quantity Ingredient
3 egg whites
150g caster sugar

Method

  1. Preheat the oven to 180°C. Grease a baking dish with butter.
  2. In a medium saucepan over medium heat, scald the milk (heat it to just below boiling). Add the butter, breadcrumbs, half the sugar and the lemon zest. Remove the pan from the heat and let the mixture cool and swell for 30 minutes.
  3. Beat the egg yolks with the remaining sugar and add to the cooled milk mixture. Pour the custard into the prepared baking dish and bake for 15 minutes or until just set. Remove from the oven and allow to cool.
  4. Melt the jam in a small saucepan over a low heat and spread it over the set bread custard.
  5. For the meringue top, using an electric mixer, beat the egg whites with half the sugar at high speed for 3 minutes, until the sugar has dissolved and the meringue has formed stiff peaks. While the mixer is still running, add the remaining sugar slowly and whisk for another 3–5 minutes until the stiff peaks are very shiny and when you lift the whisk the mixture forms long licks of glossy meringue.
  6. Top the pudding with the meringue, sprinkle with icing sugar and bake for 10 minutes or until the tips of the meringue turn golden brown. Dust with more icing sugar and serve.

Medicinal Benefit

  • Full-cream (whole) milk is nutrient-dense and full of vitamins A, D and E. It also contains less lactose than skim and light milks because these often have milk solids added back into them.
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