Queen of Puddings Recipe 4 portions Base
½ pint milk
20g butter
Zest of 1 lemon or orange
25g caster sugar
3 egg yolks
50g fresh breadcrumbs – fresh or frozen
2 dessert spoons of red jam Meringue
3 egg whites
175g caster sugar
Method Base
Preheat oven to 170˚C and grease a 4 portion ovenproof pyrex/ceramic dish
Warm milk, butter and zest of fruit and 25g caster sugar in a saucepan
Place breadcrumbs in the oven-proof dish.
Pour milk mixture onto the breadcrumbs and stir with a fork
Then mix in the 3 egg yolks and stir in. Leave to stand for 10 minutes
Place ovenproof dish in a roasting tray and place in the oven.
Bring warm water to the oven and pour in to the roasting dish until half way up the pyrex dish
Bake for 20 minutes
Remove from the oven and spread on the red jam
Method Meringue
Place the egg whites and half the sugar in a bowl over a pot of simmering water and whisk for a few minutes to dissolve the sugar and to warm the egg whites - do not eggs cook/coagulate
Remove the heat and continue whisking until meringue like. Then add the remaining sugar bit by bit until a very fluffy aerated meringue has formed.
Pipe on the meringue onto the base or just simply spoon on the meringue.
Place the dish back in the oven until the meringue colours to a golden brown or use a blow torch to colour the meringue.