Queen of Puddings
200g (7oz) Breadcrumbs
570ml (1 pint) Milk
4 Eggs
50g (2oz) Unsalted Butter
50g (2oz) Caster Sugar
3 tbsp Raspberry Jam
2 tbsp Vanilla Sugar
1 large Lemon
Place the breadcrumbs, vanilla sugar and zest of the lemon into a large bowl.
Bring the milk and butter to simmering point (do not boil) and remove from the heat.
Stir into the breadcrumbs and leave for 15 minutes.
Heat oven to 180 ºC; 350 ºF; Gas 4.
Separate the eggs, beat the yolks and add to the breadcrumbs.
Butter an ovenproof serving dish which will hold 1.5 litres (2½ pints), pour in the mixture.
Bake for 35 minutes. remove from the oven, allow to cool for 5 minutes then spread the jam gently over the top (being careful not to break the surface skin).
Whisk the egg whites until stiff and gently fold in the caster sugar reserving 1 teaspoon.
Pile the egg whites over the top of the jam and sprinkle the remaining teaspoon of sugar over the egg white and place back in the oven for 15 minutes.
Serve hot with whipped cream.
Note: To make vanilla sugar place 3-4 vanilla pods in an air-tight jar containing 2lbs (900g) of sugar and leave for a few days. The longer it remains there the more the flavour with increase.
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