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 PUDDING CAKES
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
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
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
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