Queen of Puddings
About the bake
This delicious British classic is great comfort food for all the family. A soft layer of breadcrumbs coated in custard and topped with raspberry jam and a fluffy meringue…bliss! You can make one large pudding or a few smaller individual ones. Try also using our rose water and strawberry jam recipe for the topping.
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4) and grease a 20cm pie dish.
Step 2
In a saucepan heat the butter, milk, cream, vanilla bean paste and 10g of golden caster sugar gently, until almost boiling. Stir occasionally to avoid the mix burning.
Step 3
Place the breadcrumbs in a separate bowl and then pour over the warm mixture. Leave the breadcrumbs to soak for 20 minutes to absorb the liquid.
Step 4
Stir in the lemon zest, juice and beaten egg yolks, then spoon the mix into the base of the pie dish.
Step 5
Bake for 25-30 minutes, until the base is set, then leave to cool.
Step 6
Once the pudding is cool, spread a layer of warm jam over the top.
Step 7
To make the meringue, whisk the egg whites until they reach a soft peak, then slowly add the remaining caster sugar. This should turn your meringue soft and glossy.
Step 8
Pipe the meringue over the jam and bake in the oven for 20 minutes or until the meringue turns golden brown. Serve warm.
Ingredients
For the pudding
- 25gButter (unsalted)
- 200mlMilk
- 85mlDouble cream
- 10gBillington's Unrefined Golden Caster Sugar
- 2 tspVanilla bean paste
- 90gBreadcrumbs ((white, fresh))
- 1Lemon (zest and juice)
- 2Egg yolk(s) (free range) (beaten)
For the topping
- 2Egg white(s) (free range)
- 2 tbspStrawberry jam
- 100gBillington's Unrefined Golden Caster Sugar
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