Queen of puddings

Queen of puddings

By
From
Encyclopedia of Food and Cookery
Serves
6

This is an elaborate version of baked bread custard. A creamy base topped with jam then a layer of meringue perfectly combine flavours and textures, and makes a lovely ending to a dinner.

Ingredients

Quantity Ingredient
160g fresh breadcrumbs, white or brown
2 tablespoons vanilla sugar
1 lemon, zested
625ml milk
60g butter
4 eggs, separated
2 tablespoons berry jam or jelly
115g caster sugar

Method

  1. Mix breadcrumbs, vanilla sugar and lemon zest. Heat milk and butter almost to boiling, pour over breadcrumb mixture and allow to stand for 10 minutes. Beat in egg yolks.
  2. Pour into a greased shallow ovenproof dish. Bake in preheated moderate oven (180°C) for about 30 minutes or until just firm.
  3. Warm jam or jelly and spread evenly over custard without breaking surface. Beat egg whites until stiff. Add half the caster sugar and whisk again until glossy. Fold in remaining caster sugar, reserving 1 teaspoon.
  4. Pile meringue onto custard and sprinkle with reserved caster sugar. Return to oven to bake for about 15 minutes or until meringue is slightly browned and crisp. Serve hot.
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