Strawberry And Lavender Queen Of Puddings
This beautiful and elegant Lavender and Strawberry Crown Pudding is a delightful dessert that combines the fragrant notes of edible lavender with the sweetness of ripe strawberries. Each bite offers a perfect blend of creamy custard, fluffy meringue, and juicy strawberries, creating a truly decadent treat fit for any special occasion. Enjoy this dessert as a show-stopping centerpiece at your next gathering and impress your guests with its stunning presentation and delicious flavors.
— Constant Cookbook
Ingredients
- 300ml/10½fl oz milk
- 300ml/10½fl oz double cream
- 1 vanilla pod
- 2 tbsp edible lavender flowers
- 4 free-range egg yolks
- 140g/5oz sugar
- for greasing butter
- 250g/9oz strawberries
- 120g/4¼oz breadcrumbs
- 1 tbsp runny honey
- 4 free-range egg whites
- icing sugar
Instructions
- Put the milk and double cream into a saucepan, scrape in the vanilla seeds, add the pod and lavender flowers and bring just to the boil, then remove from the heat and allow to cool slightly.
- Beat the egg yolks and 55g/2oz of the sugar together in a large bowl. Slowly strain the warm milk and cream mixture into the egg yolks and sugar, while whisking. Set aside.
- Preheat the oven to 180C/350F/Gas 4. Butter a 23cm/9in pie dish, cut 12 strawberries in half, lay them in the dish and put the breadcrumbs on top. Pour the custard over and leave to stand for 20 minutes.
- Bake for approximately 30 minutes until the custard has set. Remove from the oven and allow to stand for five minutes. Leave the oven on.
- Warm the honey in a small pan over a low heat. Chop 10 strawberries and add them to the pan. Allow it to cool a little before spreading it over the set custard.
- Gently warm the remaining 85g/3oz sugar in a baking tray in the oven for 5-10 minutes.
- Using a hand-held whisk or free-standing mixer with whisk attachment, whisk the egg whites in a clean dry bowl until firm, then whisk in the warmed sugar.
- Place the meringue in a piping bag and pipe a lattice over the pudding, sprinkle with icing sugar and return to the oven for 5-10 minutes to brown the meringue.
- Allow to cool, then decorate round the outside with the remaining strawberries, halved, like jewels in a queenâs crown.
- Dust again with icing sugar and serve at room temperature.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 6-8
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