Queen of Puddings, Renees
Queen of Puddings
This is one of my all-time favourite puddings and is one of the lightest and most mouth-watering puddings ever invented. Serves 4
570 ml. milk
10 gm. butter
110 gm. fresh white breadcrumbs
50 gm. caster sugar (2 lots of 25 gm.)
1 teaspoon grated rind of lemon or orange
3 level tablespoons raspberry or strawberry jam
Preheat the oven to 180 C or gas mark 4.
Generously butter a 1-1/2 pint (850 ml.) oval pie-dish.
Pour the milk into a saucepan and bring to boil.
Remove from the heat and stir in the butter, breadcrumbs, 25 gm. of the sugar, lemon rind. Leave for 20 minutes to allow the breadcrumbs to swell and the mixture to cool.
Now separate the eggs, beat the yolks and add to the cooled breadcrumb mixture.
Pour it all into the pie dish and spread it out evenly.
Bake in the centre of the oven for 30-35 minutes or until set.
Melt the jam over a low heat in a small saucepan.
When the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top.
Beat the egg whites until stiff. Whisk in 25 gm caster sugar.
Spoon this meringue mixture over the pudding.
Finally, sprinkle a teaspoon of caster sugar over it all and bake for a further 10-15 minutes until the topping is golden-brown.