Queen of Puddings, Dhaphne's
Queen of Puddings
Daphne Standard
This is a family favourite, especially at anniversaries and birthdays. It is quite easy to make.
Serves 4-6
Ingredients
15 gm. or 1/2 oz. butter or margarine
4 slices of standard white bread, broken up roughly
30 gm. or 1 oz. caster sugar
15 ml. or 2 dessert spoonful strawberry or raspberry jam
Yolks of 2 medium or standard eggs
250 ml. or 1/2 pint milk
For the Meringue:
2 tbsp. caster sugar
Whites of 2 medium or standard eggs
A 7-8 inch pie dish*
Instructions
Grease the pie dish with butter. Keep aside.
Put bread, butter and sugar in a food processor and make into bread crumbs. You can mix bread crumbs by hand, add sugar and butter in a basin by rubbing them between your fingers.
Place crumbs in a bowl, keep aside.
Warm the milk to hand warm and pour it over the crumbs mix. Allow to soak for 10-15 minutes.
Beat egg yolks and fold it in to mix properly.
Transfer this mix into the buttered pie dish.
Bake in a moderately hot oven at 350 F or 180 C or gas mark 4 until set and lightly brown on top, approximately 25 minutes.
Meanwhile, make meringue: beat egg whites and sugar with an electric beater until stiff peaks are formed. When you turn over the bowl, the stiffly beaten egg whites should not fall out. Do not be in a hurry here, properly beaten egg whites should be really stiff.
Melt the jam in a microwave for 1 minutes and spread evenly on top of the pudding.
Pile the meringue roughly on top of the jam forming peaks.
Dust/sprinkle with a little caster sugar on top. This helps to give it a golden brown colour when baked.
Return to oven and bake for further 20-30 minutes, until peaks look golden brown.
Serve warm or at room temperature. It is best eaten straight out of the oven.
You can add warmed preserve/jam of choice, like cherry or strawberry instead of strawberry jam.
Notes
* A Pie dish is used for the making pies, flans, quiches, tarts and many other things. It can be made of metal or glass or ceramic and can be either a deep pie dish or a shallow one. It can be used directly from ?oven to table?, without the need to remove the cooked pie before serving. The size can vary from individual portion size to a large family size. The most commonly used sizes are between 7-10 inches.
