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Little Queen Of Puddings

Holiday.Cook's picture
Ingredients
  Milk 550 Milliliter
  Butter 1 Tablespoon
  Golden caster sugar 75 Gram
  Lemon 1 , zested
  Brioche/White bread crumbs 100 Gram (Use Fresh)
  Eggs 2 , separated
  Demerara sugar 1 Tablespoon (To Sprinkle)
  Raspberries/Blackberries 200 Gram
  Caster sugar 2 Teaspoon
Directions

To make the sauce, heat the berries with the sugar until they soften.
Whizz to a pulp, then sieve out the seeds.
Heat the oven to 180C/fan 160C/gas 4.
Heat the milk, butter and 25g of the sugar together, stir in the lemon zest and pour over the breadcrumbs.
Stir and cool.
Stir in the egg yolks and divide between 4 x 200ml ramekins or square ceramic dishes.
Bake for 15 minutes or until set.
Divide the raspberry sauce between the puddings and spread over gently.
Whisk the egg whites to stiff peaks, then whisk in the remaining sugar to make a stiff meringue.
Pipe the meringue onto the pudding in rows of little peaks, sprinkle over a little demerara sugar and bake for 5-10 minutes or until the meringue has browned at the edges and set.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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