Queen of Puddings
I love this recipe and my mum still makes it for me, if I’m too lazy to do it for myself! It’s an old fashioned one, my granny used to make it & she’s passed it on. It’s great comfort food too and tastes fantastic!
Serves Four
Ingredients
75g/3oz gluten free breadcrumbs
400ml milk
25g/1oz butter
2 x eggs
75g/3oz caster sugar
A little butter for greasing
30ml (two tablespoons) red jam
Method
- Warm the milk with the butter (approx 65 degrees). Don’t let it boil!
- Separate the egss and stir 25g/1oz sugar into the egg yolks.
- Pour the warm milk over the yolks and stir well.
- Add the bread crumbs and mix well.
- Pour this custard mixture into a greased pie dish and leave it to stand for 30 mins or so.
- Then bake it in a warm over 160 degrees c/gas 3 for 40-45 minutes until the pudding is slightly set
- Remove from the oven and reduce the oven temperature to 120 degrees c/gas ½.
- Warm the jam and place in a circle in the middle of the pudding
- Whisk the egg whites until stiff. Add half the remaining sugar and whisk again. Fold in almost all the remaining sugar and whisk again.
- Spoon this outside the jam around the end of the dish. This piled up meringue is the queen’s crown and the jam is the rubies in the centre!
- Sprinkle the egg white with the remaining sugar
- Pop it back in the oven for 40-45 mins on the very low heat until the meringue is set and slightly browned.
