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ONE POT QUEEN OF PUDDINGS - 70 minutes ~ Serves 6
500ml milk
55g butter
115g cake crumbs
Grated rind of 1 orange
Grated rind of 1 lemon
55g sugar
4 egg yolks, beaten
2 egg whites, beaten until stiff
55g strawberry jam
115g strawberries, sliced
Icing sugar for dusting
MERINGUE:
2 egg whites
60g caster sugar
Preheat oven to 325F (165C).
Put milk and butter into a flameproof casserole dish and heat gently until butter melts. Stir in cake crumbs and lemon and orange rinds. Whisk in sugar and egg yolks. Fold in egg whites. Put dish in a deep roasting pan and pour in enough boiling water to come halfway up side of dish. Bake 45 to 50 minutes or until set. Mix together jam and strawberries and spread over top of pudding.
Remove pudding from water. Next make the meringue, use a clean, dry whisk to beat the egg whites to the stiff-peak stage, then whisk in the caster sugar and then divide this meringue mixture between each pudding, piling it up into high peaks.
Finally, sprinkle a teaspoon of caster sugar over the tops of the puddings and bake for a further 10-15 minutes on the centre shelf again until the tops are golden brown.
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500ml milk
55g butter
115g cake crumbs
Grated rind of 1 orange
Grated rind of 1 lemon
55g sugar
4 egg yolks, beaten
2 egg whites, beaten until stiff
55g strawberry jam
115g strawberries, sliced
Icing sugar for dusting
MERINGUE:
2 egg whites
60g caster sugar
Preheat oven to 325F (165C).
Put milk and butter into a flameproof casserole dish and heat gently until butter melts. Stir in cake crumbs and lemon and orange rinds. Whisk in sugar and egg yolks. Fold in egg whites. Put dish in a deep roasting pan and pour in enough boiling water to come halfway up side of dish. Bake 45 to 50 minutes or until set. Mix together jam and strawberries and spread over top of pudding.
Remove pudding from water. Next make the meringue, use a clean, dry whisk to beat the egg whites to the stiff-peak stage, then whisk in the caster sugar and then divide this meringue mixture between each pudding, piling it up into high peaks.
Finally, sprinkle a teaspoon of caster sugar over the tops of the puddings and bake for a further 10-15 minutes on the centre shelf again until the tops are golden brown.
Print
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