Queen of PuddingsPrint Recipe

I love puddings, I am a sucker for anything with jam in it and these little beauties look simply gorgeous – three very good reasons for me to try them out.

For those of you who are new to the ‘Queen of Puddings’ it is a “ye olde English” recipe that was created in the kitchens of Buckingham Palace for Queen Victoria. It has a base of breadcrumbs soaked in a vanilla infused custard with a hint of lemon, a smear of jam and a pretty meringue top. Pure comfort food.

Comfort food for two little girls that have endured a rainy Sydney afternoon being stuck indoors, finding amusement in forts made from couch pillows and blankets. These little puddings certainly made the afternoon a lot more exciting and it was a pleasure to watch them being devoured. Meringue, jam and custard across faces and fingers, one big sticky mess to clean up and many sticky kisses as a thank you for making something so ‘yummy’ for dessert.

The Queen of Puddings is a royal beauty and if she has not previously been a part of your life then its about time you make her acquaintance.

140 grams/4.9 ounces fresh fine breadcrumbs from white bread
Finely grated rind from two lemons
200 grams/7 ounces caster sugar
225 mls milk
225 mls pouring cream
1 vanilla bean, split and seeds scraped
4 eggs seperated
Butter for greasing
1/2 cup of berry jam (I like raspberry)

Preheat oven to 180c/356f. Combine breadcrumbs, lemon rind and 40gm sugar in a heatproof bowl, set aside. Bring milk, cream, vanilla bean and seeds just to the boil in a saucepan over medium heat, pour onto breadcrumb mixture and stir, then stand until breadcrumbs swell (3-5 minutes). Remove vanilla bean and discard, stir in yolks until well combined. Spoon into 4 buttered 200ml ovenproof and bake until custard just sets (12-15 minutes). Keep warm.

Meanwhile, whisk egg white in an electric mixer until soft peaks form (3-5 minutes). Gradually add remaining sugar in a steady stream, whisking continuously until stiff and glossy and sugar has dissolved (3-5 minutes). Spread a very thin layer of berry jam over puddings , top with meringue and bake until golden brown (approximately 10 minutes).

Source: Australian Gourmet Traveller May 2010

© 2010 – 2011, Michelle. All rights reserved.