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Queen of Puddings

Mon, 19 February 2024

Queen of Puddings

INGREDIENTS

· 600ml Milk

· 25g Butter

· 50g Golden Caster Sugar

· Rind of 1 Lemon

· 2 Large Eggs, separate the yolks for the whites

· 125g Breadcrumbs

 

Topping

· 2 tablespoons raspberry Jam

Meringue

· Egg Whites (from eggs above)

· Pinch of Salt

· 125g Caster Sugar

 

 

METHOD

1. Preheat oven to 150°C Grease a casserole or Pyrex dish

2. Put the milk, butter, sugar and lemon rind into a saucepan and gently heat, stirring occasionally until sugar is dissolved. Allow to cool.

3. Beat the egg yolks and pour the cooled milk mixture onto them. Put the breadcrumbs into the prepared dish and pour over the liquid.

4. Bake for about 30-40 minutes until mixture is set and golden in colour. Remove from oven.

5. Meanwhile, beat the egg whites with a pinch of salt until dry looking in appearance. Add the caster sugar and beat until shiny.

6. Spread the jam over the base then pile on the meringue, return to the oven and bake until set and golden brown. Serve hot.

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