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| Recipe Archive > Desserts > |
Queen of Puddings with Italian Meringue
(Serves 6)
This classic English pudding makes a sumptuous treat, with it’s baked sweet lemon scented bread base, the contrasting rich jam filling, I also add lemon curd, and the crunchy swathes of meringue on top, made with beaten egg whites and copious amounts of Whitworths icing sugar. Queen of puddings is a sweet and satisfying dish which works equally as well to follow the family Sunday roast as it does a sophisticated evening meal (see sugar tip for dinner party presentation). Enjoy !
Equipment & Ingredients
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You will require 26cm/10½in - 28cm/11in shallow round ceramic baking dish, lightly greased with butter. |
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115g/4oz - 140g/5oz white sliced bread, crusts removed 20fluoz/1pt milk |
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3 large free range eggs, separated, plus 1 egg white |
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Finely grated rind of one lemon |
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85g/3oz Whitworths caster sugar |
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6 -7 tbls lemon curd, a quality shop bought one, or see page on Whitworths website archive for home made lemon curd. |
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6-7 tbls good raspberry jam |
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250g/9oz Whitworths icing sugar, sifted |
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Extra Whitworths sifted icing sugar to finish |
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Method
Preheat the oven to 180°C / 350°F / gas mark 4.
Add the sliced bread to the base of the baking dish in one layer, cut and trim to fit wherever necessary.
Add the milk and butter to a small saucepan and heat them gently until the butter has melted in the warm milk. Mix well and pour over the egg yolks. Beat together with the lemon zest and Whitworths caster sugar and pour the custard over the bread . Leave it to stand for 20 minutes. Bake for about 20 - 25 minutes, until pale golden and slightly firm to the touch.
Leave to cool to cool a little, then spread the lemon curd over the bread followed by the jam and set aside while you prepare the meringue. For the Italian meringue. Whisk the 4 remaining egg whites with the icing sugar in a large mixing bowl set over a pan of simmering water, (do not let the base touch the water), until thick and very creamy. Remove from the heat and pile the meringue over the jam and using the back of a large spoon stroke it into tall shiny peaks. Return to the oven and bake for another 30 minutes until the topping looks pale golden and is crisp to the touch.
I like to eat this delicious pudding warm with chilled pouring cream but it is equally good cold (see Sugar Tip).
Whitworths Sugar Tip
For a more formal dinner party presentation. Serve the pudding cold cut into neat slices and set the slices onto individual serving plates. Add a scoop of fresh raspberries alongside each of the servings and decorate with a single fresh fruit leaf, or bay leaf. Dust the fruit and all around the edges of the plate with sifted Whitworths icing sugar just before serving.
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