Queen Of Pudding Cakes Recipes

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QUEEN OF PUDDING CAKES



Queen of pudding cakes image

Super quick to prepare, these little meringue-topped cakes were made for sharing

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 40m

Yield Cuts into 16 squares

Number Of Ingredients 8

200g soft butter , plus extra for greasing
200g golden caster sugar
3 eggs
140g self-raising flour
50g custard powder
5-6 tbsp raspberry jam
16 mini meringues
icing sugar , to dust

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin. Whisk together the butter, sugar, eggs, flour and custard powder until well combined and fluffy. Spread into the tin and bake for 25-30 mins until golden and risen. Cool in the tin.
  • Remove cooled cake from tin and spread with the jam. Trim the edges, then cut into 16 squares. Add a meringue to each just before serving.

Nutrition Facts : Calories 232 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Protein 3 grams protein, Sodium 0.32 milligram of sodium

MARY BERRY'S QUEEN OF PUDDINGS



Mary Berry's queen of puddings image

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

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
175g/6oz caster sugar
3 free-range eggs, whites only
200g/7oz fresh mixed summer fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.)
200g/7oz caster sugar (or to taste)
pouring cream

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.

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