Queen Of Puddings
This delightful lemon and raspberry pudding is a perfect combination of creamy textures and zesty flavors. The velvety custard-like base is enriched with fresh breadcrumbs and lemon zest, creating a light and refreshing dessert. Topped with a fluffy and sweet meringue, the pudding is then baked to a golden brown finish, making each bite a delightful experience for your taste buds. Enjoy this charming dessert as a sweet ending to any meal!
— Constant Cookbook
Ingredients
- 225ml/8fl oz milk
- 225ml/8fl oz double cream
- 1 vanilla pod
- 100g/3½oz caster sugar
- 5 free-range egg yolks
- 140g/5oz fresh breadcrumbs
- 2 lemons
- 200g/7oz raspberry
- 4 free-range egg whites
- 110g/4oz caster sugar
- 1 tbsp icing sugar
Instructions
- Preheat the oven to 160C/140C Fan/Gas 2.
- For the pudding, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
- Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
- Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
- Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie.
- Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre.
- Remove from the oven and allow to cool.
- Increase the oven temperature to 190C/170C Fan/Gas 5.
- For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
- Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
- Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned.
- Remove from the oven and serve immediately.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6-8
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