I Love Desserts

Queen of Puddings

Queen of Puddings

 Prep.Time: 20-30 min
 Cook.Time: 50-60 min
 Difficulty: moderate
 Serves: 6-8


 Large Mixing Bowl
 Medium Mixing Bowl
 1½-2L/3-4pt Pie Dish
 Medium Saucepan
 Small Saucepan
 Balloon Whisk or
   Electric Hand Whisk


 25g/1oz Butter or Spread
 100g/4oz Caster Sugar+1tsp
 1.1Ltr/2pts Milk
 200g/8oz Fresh White Bread
   (crusts removed)
 4 Eggs
 6 Tbsp Raspberry Jam
 Grated Rind of 1 Lime


Pre-heat oven to 180°c / 350°f / Gas Mark 6.
Grease the pie dish liberally with butter.
Bring the milk to the boil in the medium saucepan.
Cut bread into 1cm/½" cubes.
Place bread cubes in a large mixing bowl.
Add the butter, 50g/2oz sugar and the grated lime rind.
Pour in the milk when it has come to the boil.
Stir well then leave to cool, stirring occasionally to break up the bread.
Separate the eggs, setting the whites aside for later.
Beat the yolks well and add them to the milk and bread mixture.
Stir well then pour into the buttered pie dish.
Place in the centre of the oven for 35-40 minutes.
Melt the jam in the small saucepan over a low heat.
When the base has set, remove from oven and spread the jam evenly on top.
Using the medium mixing bowl, whisk the egg whites until stiff.
Gradually whisk in 50g/2oz sugar.
Spread the egg whites over the jam and then make swirls using the spatula.
Sprinkle the remaining 1tsp sugar over the top.
Return to the oven and bake for a further 15-20 minutes.
Serve with whipped cream.
Delicious hot or cold.

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