Queen of Puddings

Fri, 8 March 2019

 

 

Ingredients

 

Sponge Base:

1 pint/600ml milk

4oz/110g caster sugar

Zest of one lemon

8oz/225g white breadcrumbs

 

Meringue Topping:

4 large eggs-separated

8oz/225g Caster sugar

Homemade Raspberry Jam

 

Method

 

• Preheat oven to 180C/350F/Gas Mark 4.
• You need to begin by preparing the sponge base.
• Put your milk into a large saucepan and bring slowly to the boil.
• Mix the caster sugar and breadcrumbs together.
• Add the finely grated zest of the lemon.
• Pour the boiling hot milk on top of the breadcrumb mixture.
• Mix the milk in well and cover with a clean cloth for about 20 minutes or until all the milk is absorbed.
• After the 20 minutes have elapsed, mix in the 4 egg yolks and beat well.
• Pour the mixture into a casserole dish and bake for 20-25 minutes until the sponge base turns golden brown on top and becomes firm to the touch. 
• Take the base out of the oven and spread with a generous spread of raspberry jam.
• Make up the meringue by whisking the egg whites on high speed until fully aerated. Gradually add the sugar and beat vigorously.
• Spoon or pipe the meringue mixture on top of the jam and return to the oven for an additional 10-12 minutes until the meringue turns golden brown.
• Remove from the oven.
• Dust with icing sugar.
• Serve immediately with some softly whipped cream.