King of puddings
King of puddings
Ingredients
For the custard
- 500ml whole milk
- 1 vanilla pod, split lengthways and seeds scraped out
- 4 large free-range egg yolks
- 50g caster sugar
- 30g cornflour
- 25g butter
For the jam
- 400g mixed berry jam (raspberry, strawberry, blackberry)
For the meringue
- 4 large free-range egg whites
- 100g caster sugar
- 1 tsp cornflour
Instructions
- 1
To make the custard, pour the milk into a saucepan with the vanilla pod and seeds. Bring to a simmer, then remove from the heat and leave to infuse for 15 minutes.
- 2
Meanwhile, whisk the egg yolks, sugar and cornflour together in a bowl until pale and smooth.
- 3
Gradually whisk the warm milk into the egg yolk mixture, then pour everything back into the saucepan.
- 4
Cook over a low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
7 min - 5
Remove from the heat and stir in the butter. Pour into a 1.2 litre ovenproof dish.
- 6
Spread the jam evenly over the custard.
- 7
For the meringue, whisk the egg whites in a clean bowl until they form soft peaks.
- 8
Gradually add the sugar, whisking continuously until the meringue is glossy and stiff.
- 9
Gently fold in the cornflour.
- 10
Spoon the meringue over the jam, starting at the edges and working your way inwards to create a seal.
- 11
Bake in a preheated oven at 180°C/gas mark 4 for 12-15 minutes, or until the meringue is golden-brown.
15 min
Nutrition
Per serving (based on 4 servings)
