Friday, October 15, 2010
Queen of Puddings
280 ml milk
5 grams butter
50 grams white breadcrumbs (I made them from leftover normal bread- no crusts)
15 grams caster sugar
1 lemon, zested
2 egg yolks
2 tablespoons raspberry jam
2 egg whites
15 grams caster sugar, extra
Bring the milk to boiling point - take off the heat and then stir in the breadcrumbs, butter, caster sugar and lemon zest.
Allow this to cool before proceeding.
Beat the egg yolks until creamy and then stir it through the milk mixture.
Spoon out into 4 small souffle dishes.
Bake in a preheated 160°C/320°F for about 20-30 minutes or until just set.
Place the jam into a small pan and place over a low heat - stir until the jam has melted. Spoon the melted jam onto the cooked puddings.
Place the egg whites into a bowl and whisk. Slowly incorporate the extra caster sugar ensuring it is well dissolved into the meringue.
Spoon the meringue over each pudding - no need to be precise, just dome the meringue roughly over the top.
Return to the oven and bake until the meringue is golden - about 10 - 15 minutes.
Serve chilled or warm.