Queen of Puddings

Ingredients

• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 large eggs, separated 4 large eggs, separated
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 100g (1/2 cup) fresh breadcrumbs 100g (1/2 cup) fresh breadcrumbs
• 200g (3/4 cup) raspberry jam 200g (3/4 cup) raspberry jam
• Fresh raspberries, for garnish Fresh raspberries, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 7g, 3g
• Carbohydrates (total, sugars): 48g, 32g
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a baking dish.
2. 2.
   In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat.
3. 3.
   In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
4. 4.
   Slowly pour the warm milk into the egg yolk mixture, whisking continuously.
5. 5.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Stir in the vanilla extract.
6. 6.
   Pour the custard into the prepared baking dish and spread the raspberry jam evenly over the top.
7. 7.
   In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold in the breadcrumbs.
8. 8.
   Spread the breadcrumb meringue over the raspberry jam layer, making sure to cover the entire surface.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the meringue is golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes. Serve warm or chilled, garnished with fresh raspberries.

Treat your ingredients with care...

• Breadcrumbs — For the best texture, use fresh breadcrumbs made from day-old bread. You can make them by pulsing the bread in a food processor until finely crumbled.

Tips & Tricks

• To achieve a perfectly golden meringue, make sure the breadcrumbs are evenly distributed and cover the entire surface of the pudding.
• For a twist, you can substitute the raspberry jam with other fruit preserves such as strawberry or blackberry.
• Serve the Queen of Puddings warm with a dollop of whipped cream or custard for an extra indulgent treat.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven before serving.

Serving advice

Serve the Queen of Puddings as a delightful dessert after a traditional British meal. It pairs wonderfully with a cup of tea or coffee.

Presentation advice

Present the Queen of Puddings in individual serving dishes, allowing the golden meringue to be showcased. Garnish each portion with a few fresh raspberries for an elegant touch.