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Queen Of Puddings Recipe

Written on Saturday, December 31, 2016 | 3:33:00 PM



Serves : servings 

Ingredients : 
CUSTARD
- 50g butter, plus extra for greasing
- 400ml whole milk
- 200ml double cream
- 1 vanilla pod, split
- 3 egg yolks
- 50g caster sugar
- 100g breadcrumbs
- 1 tsp lemon zest

PLUM COMPOTE
- 300g plums, stoned and roughly chopped
- zest and juice of 1⁄2 orange
- pinch of ground ginger
- pinch of cinnamon
- 1 tbsp caster sugar

MERINGUE
- 3 egg whites
- pinch of salt
- 150g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar

Preparation Method :
1) Preheat the oven to 150°C/Fan 130°C/Gas 2. Butter a 1-litre ovenproof dish.

2) Put the butter, milk and cream in a saucepan with the vanilla pod and heat until almost boiling. Remove the pan from the heat, then strain the mixture into a jug.

3) Whisk the egg yolks in a bowl with the sugar, then pour the milk over them and stir to combine. Add the breadcrumbs and lemon zest, then pour everything into the dish. Bake in the oven for 20–25 minutes until the custard is set; it should still have a wobble in the middle. Allow to cool.

4) To make the plum compote, put the plums, orange zest and juice, spices and sugar in a saucepan. Heat gently, until the plums soften and start to break down. Strain off most of the excess liquid and leave the plums to cool before spooning them over the cooked custard. Turn the oven up to 180°C/Fan 160°C/Gas 4.

5) To make the meringue, whisk the egg whites with a pinch of salt until they form soft peaks. Gradually beat in the sugar until the meringues are thick and glossy. Mix the cornflour and vinegar together in a small bowl, then stir this into the meringue.

6) Spoon or pipe the meringue over the custard and plums, making sure you make plenty of small peaks for some contrast in textures. Put the pud back in the oven for 15–20 minutes until golden brown. Serve hot or cold.

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