Queen of puddings recipe
- Cuisine: English
- Serves 8
Ingredients750ml (3 cups) milk
50g unsalted butter, chopped
110g (1½ cups) panko breadcrumbs*
260g caster sugar
2 lemons, zested
4 eggs, separated
500g raspberry jam
Icing sugar, to dust
PreparationPreheat oven to 160°C. Place milk and butter in a saucepan over medium heat. Cook for 6 minutes or until butter melts. Combine breadcrumbs, 60g sugar and lemon zest in a bowl. Pour over milk mixture and stand for 30 minutes. Stir in egg yolks until combined. Pour into a greased shallow 2L baking dish and bake for 30 minutes or until just firm to touch. Spoon over jam and spread to cover.
Increase oven to 190°C. Whisk egg whites to soft peaks. Gradually whisk in remaining 200g sugar until thick and glossy. Spoon over pudding. Bake for a further 10 minutes or until light golden. Dust with icing sugar.
* Panko breadcrumbs are available from selected supermarkets and Asian food shops.
DRINK Old Speckled Hen ale ($23, six-pack)
As seen in Feast magazine, Issue 10, pg80.
Photography by Brett Stevens.
If you enjoyed this Queen of puddings recipe then browse more English recipes, dessert recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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|1.||Prince Albert Bar||Broadbeach|
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|6.||Slug 'n' Lettuce Tavern||Parafield Gardens|
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|8.||The Lord Dudley Hotel||Woollahra|
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