Queen of Puddings | Pika Chakula

Queen of Puddings

2013-03-08

Pudding of custard, cake and jam topped with soft, chewy meringue.

You will need a 1.4L/2½pt oval ovenproof dish that will fit inside a roasting tin.

Ingredients:

For the base
  • 600ml/1 pint full-fat milk
  • 25g/1oz butter, plus extra for greasing the dish
  • 1 lemon, zest finely grated
  • 50g/2oz caster sugar
  • 3 free-range eggs, yolks only
  • 75g/3oz fresh white breadcrumbs
For the meringue
  • 175g/6oz caster sugar
  • 3 free-range eggs, whites only
For the fruit jam
  • 200g/7oz fresh mixed fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.)
  • 200g/7oz caster sugar (or to taste)
To serve
  • pouring cream

Method:

  1. Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.
  2. For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved.
  3. Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.
  4. Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid.
  5. Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.
  6. Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the sugar and cook for a further three minutes.
  7. Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency.
  8. Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.
  9. Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top.
  10. Lower the oven temperature to 150C/300F/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream.

source:

Recipe Comments

  1. posted by SteveO on Mar 21, 2013

    I’m looking for titles of books that have a name of a food item in the title. For example, “Fried Green Tomatoes at the Whistle Stop Cafe” by Fanny Flagg. Any ideas? Cookbooks are too obvious. Thanks.

  2. posted by Jack Bauer on Mar 21, 2013

    I think it`s a pudding named after someone.
    Recipe wanted please
    Anyone got the recipe please?

  3. posted by louisewoods1984 on Mar 21, 2013

    or is that beneath her? maybe only the puddings like Spotted Dick?

    She toured the Heinz factory recently is why I’m asking.

  4. posted by x_blind_x_gamer_x on Mar 21, 2013

    I’m trying to work on this project for school, but I’m finding it hard to find information. Do you know of any modern Christmas customs that trace their origins to Victorian times (such as when A Christmas Carol took place)? Or do you know of any place where information could be found?

    Thanks in advance!

  5. posted by Travoiz on Mar 22, 2013

    My God or your god?

  6. posted by Daniel on Mar 25, 2013

    The Duchess Camilla doesn’t seem to have the Queen or Princess Anne sense of duty to do royal duties. How many has she missed this year and how does it compare to other years attendance?
    By royal engagements I mean appointments booked into her diary that she as a fully signed up royal is supposed to attend. As long as she is in good health her age shouldn’t be a problem and lots of people have to do trips abroad for work. As with all her appointments all she has to do is turn up, make small talk, eat at the meal or banquet provided. Jetlag would be the trickiest thing to manage

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