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Simple Queen Of Puddings

Western.Chefs's picture
Ingredients
  White bread slices 1 (1 inch piece, cut from large loaf)
  Milk 1⁄2 Pint
  Butter 1⁄2 Ounce
  Castor sugar 1 Teaspoon (Leveled)
  Lemon rind 1 Teaspoon
  Lemon 1⁄2 (use rind)
  Egg yolks 2
  Red jam 2 Tablespoon
  Jam 2 Tablespoon
For meringue
  Egg whites 2
  Sugar 3 Ounce
  Castor sugar 3 Ounce (75 gram)
Directions

GETTING READY
1) Remove the bread crusts and cut slices into large cubes—should be about 2 oz (50 g).
2) Grated the lemon rind finely.

MAKING
3) In a saucepan, combine the milk and butter and bring just up to the boil.
4) Remove pan from heat and add the bread, sugar and finely grated lemon rind.
5) Cover pan with a lid and allow to stand for 15 minutes.
6) When the bread turns soft, whisk to a puree and then stir in the egg yolks.
7) In a well-buttered 1 1/2-pint (scant 1-litre) shallow baking dish, pour the mixture.
8) Place in the centre of a moderate oven (350°F, 180°C or Gas No. 4) and bake for 25 minutes or until the mixture has set firm.
9) Over the surface of the pudding, carefully spread the jam; if the jam is a little stiff, warm it first.
10) Whisk the egg whites until stiff, sprinkle in half the sugar and whisk again until thick and glossy.
11) Using a metal spoon, lightly fold in the remainder of the sugar.
12) Spoon the meringue over the pudding and roughly swirl the surface.
13) Again place at the centre of the oven and bake just long enough to brown the meringue—about 10 minutes.

SERVING
14) Serve the pudding hot with cream.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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