MARY BERRY'S QUEEN OF PUDDINGS
Mary Berry's step-by-step recipe for this retro British 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.
Provided by Mary Berry
Categories Desserts
Yield Serves 6
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top.
- Lower the oven temperature to 150C/130C Fan/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.
BLACKBERRY SUMMER PUDDING
Steps:
- Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool.
- Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
- Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight.
- Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
- Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries.
BLACKBERRY QUEEN OF PUDDING POTS
These puddings are a delicious way of using up wild summer fruits
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 1h10m
Number Of Ingredients 8
Steps:
- Grease 6 large individual ramekins (about 300ml each) and heat oven to 180C/160C fan/gas 4. Bring the milk, lemon zest and butter to the boil, then turn off the heat. Beat the egg yolks with 100g of the sugar, then strain the hot milk over the egg yolks, beating constantly. Pour this custard into a jug.
- Push the brioche into the ramekins so they are half-full. Pour the custard equally over the brioche, place the ramekins on a baking tray, then bake for 20 mins.
- Meanwhile, bubble the jam with the blackberries for 6-8 mins in a shallow pan until they start to soften, then turn off the heat. When the brioche has a few mins left in the oven, whisk the egg whites in a very clean bowl until they form peaks. Gradually add the remaining 100g sugar and continue to whisk until peaky again.
- When the brioche is golden and puffed up, spoon over the blackberries, then top with swirls of egg white. Scatter each with a little more sugar, then bake for 15 mins until golden. Leave to cool slightly before enjoying while still warm.
Nutrition Facts : Calories 493 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 63 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.68 milligram of sodium
QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING
This is probably one of the lightest and most mouth-watering puddings ever invented. This delightful old fashioned British "Pud" consists of layers of baked custard, raspberry jam and is finished with clouds of light, fluffy meringue - truly a Queen in the pudding world. It is a quintessential Nursery dessert, something that Nanny would rustle up for her young charges in the nursery. My mum would often make this for Sunday high tea, and we all loved it. I often use brioche crumbs for a richer custard base, but any white bread crumbs will be fine. There are numerous recipes for this classic dessert; this recipe is by James Martin, one of my favourite British chefs.
Provided by French Tart
Categories Dessert
Time 55m
Yield 1 Queen of Puddings, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 160C/310F/Gas 2.
- For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
- Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
- Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
- Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
- Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
- Remove from the oven and allow to cool.
- Increase the oven temperature to 190C/375F/Gas 5.
- For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
- Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
- Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
- To serve, remove from the oven and serve immediately.
QUEEN OF PUDDINGS
Provided by Christine Muhlke
Categories dessert, side dish
Time 3h
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a medium pot, stir together 1/2 cup of the sugar, milk, salt, lemon zest and 6 tablespoons of the butter. Bring to a boil. Turn off the heat, cover and let steep for 30 minutes.
- Butter a 9-inch square pan or a 2-quart gratin dish and lay the bread cubes evenly over the bottom.
- In a medium bowl, beat the 8 egg yolks. Stir in 1 cup of the hot milk, and then pour the tempered yolks into the remaining hot milk. Pass the liquid through a sieve set over the cubes of bread. Push down on the cubes to submerge them into the milk mixture and let soak for 20 to 60 minutes.
- Fill a kettle with water and bring to a boil. Preheat oven to 350 degrees. Put the baking dish of soaking bread in a larger pan and fill with enough of the hot water to come halfway up the sides of the smaller pan. Bake in the oven until a knife inserted in the center comes out nearly clean, 25 to 30 minutes. Remove from oven and let rest in the water bath. Keep the oven on.
- Warm the jam in a small saucepan and spread it over the baked custard.
- Using an electric mixture fitted with a whisk attachment, beat the remaining egg whites on low until foamy. Whisk in the lemon juice and vanilla and gradually increase the speed to high. When the whites form very soft peaks, add 1 cup of the sugar, a little at a time, until glossy, stiff peaks form.
- Cover the jam with dollops of meringue, and then sprinkle with the remaining 1 teaspoon sugar. Bake in the oven until the meringue peaks are lightly browned, about 15 to 20 minutes. Cool completely, then refrigerate. Serve chilled.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 24 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 13 grams, Sodium 369 milligrams, Sugar 17 grams, TransFat 0 grams
QUEEN OF PUDDINGS
The aptly named Queen of Puddings dates to the seventeenth century,but food historians speculate that its moniker came hundreds of years later, in honor of Queen Victoria. It's a pudding deluxe, consisting of a custardy bread base topped with jam (ours is black currant) and a billowy layer of golden-tan meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter six 1 1/2- to 1 3/4-cup oval gratin dishes; set aside.
- Bring milk, butter, 1/2 cup sugar, the zest, and salt to a simmer in a medium saucepan. Add bread; remove from heat. Let stand, stirring often, 30 minutes.
- Stir in yolks. Divide evenly among prepared dishes. Bake until just set, about 15 minutes. Let cool on a wire rack 30 minutes. Reduce temperature to 325 degrees.
- Heat jam in a small saucepan until thin. Spread over tops of puddings.
- Put egg whites and remaining 1/2 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and whites are warm, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until medium peaks form. Mound meringue over puddings, leaving a 1/2-inch border.
- Bake until meringue is golden all over and puddings are heated through, about 10 minutes. Serve immediately.
QUEENS PUDDING
Steps:
- Put the bread crumbs, vanilla sugar and lemon rind into a pudding basin. Bring milk to boil and stir it into the crumbs. Leave for 10 minutes.
- Preheat oven to 325 degrees.
- Butter a shallow baking dish that will hold about two-and-a-half pints.
- Separate the eggs, putting the whites in a large bowl. Beat the yolks into the milk-and-bread-crumb mixture. Bake for 20 to 30 minutes or until just firm. Remove from the oven and cool slightly. Turn the oven down to 250 degrees.
- Meanwhile, spread the jam or jelly over the custard.
- Whisk the eggwhites until they stand up in stiff peaks and fold in one tablespoon of sugar. Whisk again until satiny and fold in one more tablespoon of the sugar. Spoon the mixture over the custard and sprinkle with the rest of the sugar. Bake for 15 to 20 minutes, until the meringue is firm and lightly brown. Serve hot or cold, with heavy cream.
BLACKBERRY PUDDING CAKE
It's blackberry season in Seattle and this is one of our favorites. It's quick, easy and a few blackberries go a long way.
Provided by ktdid
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
- Stir in milk, vanilla and melted butter.
- Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
- Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
- Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
- Serve with ice cream or whipped cream, if desired.
- I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!
Nutrition Facts : Calories 257.2, Fat 3.1, SaturatedFat 1.7, Cholesterol 7.9, Sodium 246.9, Carbohydrate 55.2, Fiber 3.1, Sugar 35.7, Protein 3.5
BLACKBERRY PUDDING CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
- Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
- Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 48.8 g, Cholesterol 11.3 mg, Fat 4.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 88.5 mg, Sugar 35.5 g
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QUEEN OF PUDDINGS | DESSERT RECIPES | WOMAN & HOME
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4/5 (12)Servings 6Cuisine BritishCategory Dessert
- Preheat the oven to 170 C, 325 F, gas 3. Pour the milk into a pan, add the lemon rind and bring to the boil. Meanwhile, in a bowl, whisk together the egg yolks and caster sugar until pale and thick.
- Place the ramekins in a roasting tin and fill each one with the lemon custard mixture. Pour boiling water around the ramekins to make a bain-marie and bake for 30 minutes, or until the mixture has just set.
- Remove the ramekins from the oven, brush the jam liberally over the top of the mixture and transfer to a grill pan.
- For the topping, whisk the egg whites until stiff, but not dry, then gradually whisk in the sugar to make a meringue mixture.
- Spoon the mixture on top of the jam in the ramekins and flash under a preheated grill for 1 to 2 minutes or until golden. Serve immediately. Not suitable for freezing.
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