Queen of Puddings

A community recipe by WelshRarebit

Not tested or verified by Nigella.com

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Introduction

Delicious!

Ingredients

Serves: 4

2 cups milk
1 teaspoon vanilla extract
½ ounce butter
4 ounces fresh white breadcrumbs
2 ounces granulated sugar
1 teaspoon granulated sugar (for sprinkling over the meringue)
1 pinch of salt
1 small lemon (grated rind of)
2 eggs (separated)
4 tablespoons raspberry jam

Method

Queen of Puddings is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 350 degrees. Generously butter 9-inch oval pie plate or 1 1/2-pint shallow casserole.

Pour milk and vanilla extract into a saucepan, and bring to boil. Remove from heat. Stir in butter, bread crumbs, 1 ounce (2 tablespoons plus 1 teaspoon) of the sugar and lemon rind, and leave for 20 minutes to allow crumbs to swell. S

eparate eggs; beat yolks and add to cooled bread mixture. Pour into prepared baking dish and spread evenly.

Bake in the center of oven 30 to 35 minutes or until set.

Meantime, in a small saucepan, melt jam over low heat. When pudding is done, remove from oven.

Pour melted jam, which should be cooled slightly, over top, spreading carefully and evenly.

Beat egg whites into soft mounds, and then whisk in remaining 1 ounce of sugar (2 tablespoons plus 1 teaspoon) and beat until stiff. Spread meringue over top, and sprinkle with remaining teaspoon of sugar.

Bake 10 to 15 minutes until meringue is golden brown. Serve warm or at room temperature.