|
Queen of Puddings
Thank you to Robert
Jackson of the the Gourmet
Food Revolution
for this wonderful dessert recipe.
Gourmet
Food Revolution
 |
Tips and advice
on preparing and serving gourmet food at home for
the time or skill stretched dinner host or hostess.
|
Ingredients:
Serves 6
1 pint (600ml) milk
2 oz (50g) unsalted butter
4 oz (110g) fresh white breadcrumbs
2 oz (50g) caster sugar
Finely grated zest of 1 lemon
4 egg yolks, beaten
3 tablespoons raspberry jam, warmed |
|
For the meringue
4 egg whites
4oz (110g) superfine granulated (caster) sugar
Preheat the oven to 350°F/180°C/Gas
mark 4.
METHOD
Generously butter a 2 pint shallow
pie or baking dish.
Bring the milk and lemon zest to
the boil in a saucepan. Take it off the heat and add
the butter, sugar and breadcrumbs. Stir well to mix
and allow to cool for 20 minutes.
Add the egg yolks to the cooled
breadcrumb mixture and stir well.
Pour the mixture into the buttered
dish and stand this in a roasting tray ¾ filled
with hot water.
Bake for 30 to 40 minutes until
the custard is just set. Leave to cool for 10 minutes
before carefully spreading the warmed jam over the surface.
Increase the oven temperature to
450F/230C, gas mark 8.
Using an electric whisk beat the
egg whites until stiff. Then whisk in half of the sugar
to form a glossy meringue. Finally fold in the remaining
sugar using a metal spoon.
Spoon the meringue over the custard
base and swirl the top. Return to the oven for about
15 minutes until the topping is golden brown.
Serve warm.
Dessert Recipe: Queen of
Puddings
Recipe provided by Gourmet
Food Revolution
|
