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Queen of Puddings

(serves 6)
150g (5oz.) Fresh White Breadcrumbs
1 tablespoon Sugar
1 teaspoon Vanilla Extract
Grated Rind of 1 Lemon
450ml (1 pt.) Milk
60g (2 oz). Unsalted Butter (melted)
4 large Eggs
2 tablespoons blackberry or raspberry jam (sieved)
4 Tablespoons Caster Sugar

Put the breadcrumbs, sugar, vanilla,butter and lemon rind in a mixing bowl.
Bring the milk to the boil, beat in the yolks of the 4 eggs off the heat and stir into the bowl.
Butter an oven proof dish of 1.5 ltr.(3 pt.) capacity and pour in this mixture.
Set the oven to Gas 4, 175C, 350F and bake at this temperature until just barely set (about 20 mts).
Warm the jam and spread it gently over the surface of the cooked custard.
Beat the whites until stiff, whisk in half the sugar and continue beating until they get glossy and then fold in the second half of the sugar.
Spoon this meringue on to the top of the pudding and put back into the oven.
Continue cooking at this temperature until lightly browned and crisp.

When I was young this was always served with whipped cream but now I think it would be nicer just on its own.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef