Queen of Puddings
Queen of Puddings
Ingredients
For the pudding
- 50g butter
- 200ml whole milk
- 1 tbsp caster sugar
- 50g white breadcrumbs
- 3 large eggs, yolks & whites separated
- zest of 1 lemon
- juice of ½ lemon
- 50g caster sugar
- 1 tbsp cornflour
For the meringue
- 3 large egg whites
- 75g caster sugar
To serve
- jam, of your choice
Instructions
- 1
Preheat the oven to 180ºC/gas 4. Grease a 20cm pie dish.
- 2
Place the butter, milk and 1 tablespoon of sugar in a saucepan over a low heat and bring almost to the boil, stirring occasionally.
- 3
Place the breadcrumbs in a bowl and pour over the hot milk mixture. Allow to soak for 15 minutes.
15 min - 4
Separate the egg yolks and whites, and lightly beat the yolks.
- 5
Stir the lemon zest and juice into the soaked breadcrumbs, then beat in the egg yolks, followed by the remaining sugar and cornflour.
- 6
Pour the mixture into the prepared pie dish and bake for 20–25 minutes, or until golden brown and set.
25 min - 7
While the pudding is baking, make the meringue. Whisk the egg whites in a clean bowl until they form soft peaks, then gradually add the sugar, whisking until stiff and glossy.
- 8
Once the pudding is ready, spread with a layer of jam and top with the meringue. Return to the oven for 5–10 minutes, or until the meringue is golden brown.
10 min
Nutrition
Per serving (based on 6 servings)