Queen of Puddings

Queen of Puddings

Serves: to serve 4

Prep Time: 15 Minutes + waiting

Cook Time: 1 Hour 30 Minutes

Ready In: 1 hr 45 mins
+ waiting

ingredients
6 oz - soft white breadcrumbs

1¾ pints - milk

2 oz - butter

1 tablespoon - grated lemon rind

6 oz - caster (superfine) sugar

4 - eggs

4 tablespoons - red jam

directions
  1. Crumble the breadcrumbs from the soft interior of a white loaf (you can use an electric food processor if you have one). If the breadcrumbs seem to be a little moist, place them in a warm oven for a few minutes to dry. Place the milk, butter and lemon rind into a pan and warm so that the milk just begins to steam (do not allow it to come anywhere near boiling).
  2. Crack the eggs and separate the yolks from the whites (you need to keep both). Place the two egg yolks into a large dish or bowl and stir in 1oz (25g) of the sugar. Pour the warmed milk over the yolks and stir well. Add the bread crumbs and mix thoroughly. Pour this 'custard' mix into a greased 1½ pint (900ml) pie dish, leave it to stand for 30 minutes then bake it in a warm oven (Mk 3 - 325ºF - 160ºC) for about 25-30 minutes until it is slightly set.
  3. Remove the dish from the oven and reduce the oven heat to (Mk ½ - 250ºF - 120ºC). Warm the jam so that it moves easily and spread it in a layer over the 'custard' in the bowl. Whisk the egg whites until they become stiff, add half the remaining sugar and whisk again. Fold in the last of the sugar with a spoon and spread this meringue mix over the 'custard'. Return the pudding to the oven for 40-45 minutes or until the meringue is set and is golden on top.