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.
