Queen of Puddings
Delicious queen of puddings
Ingredients
- 75 grams fresh breadcrumbs
- 50 grams caster sugar
- 5 ml grated rind of 1 lemon
- 600 ml milk
- 4 eggs
- 45 ml raspberry jam warmed
Instructions
- Preheat the oven to 160ºC (325ºF).
- Using a bowl stir in the breadcrumbs, half of the sugar and the lemon rind together.
- Bring the milk to boil in a pan, then stir into the breadcrumb mixture.
- Separate three of the eggs and beat the yolks with the whole egg.
- Stir into the breadcrumb mixture pour into a buttered baking dish and leave to stand for 30 minutes.
- Then bake the pudding for 50 to 60 minutes until set.
- Whisk the three egg whites in a large bowl until stiff but not dry.
- Gradually whisk in the remaining sugar until the mixture is thick and glossy try not to over whisk.
- Spread the jam over the pudding then spoon over the meringue to cover the top completely.
- Sprinkle the remaining sugar over the meringue, bake for a further 15 minutes until the meringue is beginning to turn a light golden colour.