‘Queen of Puddings’
Welcome to my first blog post! I hope to share regular updates and news from the bakery and some of my favourite gluten-free and ‘free from’ recipes here so please check back regularly
Apples for Autumn
It’s becoming rather Autumnal and we’re back to our routines of school and work. No more visitors from the US or escapes to West Cork for weekend visits. I find the routine comforting and the changing weather gives the morning air a fresh, chillier note with cosy open fires beckoning for the darker evenings. Perfect for a cup of tea and a delicious treat!
It’s time to bring in the Autumn favourites and what better than using apples from the garden; or from dad’s garden, in my case! ‘Queen of Puddings’ is a grandiose-sounding dessert that my mum used to make when I was little, the golden meringue being the crown and the red jam representing the resplendent jewels in the crown. Here, I’ve replaced the jam with the poached rhubarb and apple. On a more practical note, this recipe is a great way to use up stale bread at the end of the week.
Have a ‘delicious’ day!
Rhubarb & Apple Queen of Puddings (Gluten-Free)
4 sticks fresh rhubarb
3 eating apples
60ml (2floz) water
Caster sugar to sweeten the fruit
600 ml (20floz) milk
15g (½oz) butter/margarine
50g (2oz) caster sugar, plus one teaspoon
100g (4oz) fresh gluten-free breadcrumbs
Grated zest of 1 lemon
2 large eggs
- Preheat the oven to Gas Mark 4/180°C/350°F. Generously grease an 850ml/1½ pint deep oval pie dish with butter/margarine.
- Top and tail the rhubarb and cut into cubes. Peel and core the apples and cut in cubes or slices.
- Simmer the rhubarb and apple in a medium-sized saucepan with the water over a low heat, until the fruit is soft but still holds its shape.
- Add caster sugar to taste: this will depend on how tart the rhubarb is. Set aside to cool.
- Pour the milk into a saucepan and bring to the boil.
- Remove from the heat and add in the butter/margarine and 25g (1oz) of the sugar and stir. Then add the breadcrumbs and the lemon zest and leave for 20 minutes to allow the breadcrumbs to swell.
- Separate the eggs, beat the yolks and add them to the cooled breadcrumb mixture.
- Pour the mixture into the pie-dish and spread it out evenly. Allow it to sit for five minutes before baking.
- Bake in the centre of the oven for 30–35 minutes until set.
- Remove from oven and spoon poached fruit on top of the breadcrumb mixture.
- Beat the egg whites until stiff; then whisk in 25g (1oz) of caster sugar until glossy and spoon this meringue mixture over the pudding.
- Finally, sprinkle a teaspoon of caster sugar over it all and bake for a further 10–15 minutes until the topping is golden brown.