Little Queen Of Puddings Recipe
Ingredients
| Milk | 550 Milliliter | |
| Butter | ||
| Golden caster sugar 75 g | ||
| Lemon 1, zested | ||
| Fresh brioche or white bread in crumbs 100 g | ||
| Eggs 2, separated | ||
| Demerara sugar to sprinkle | ||
| Raspberries or blackberries 200 g | ||
| Caster sugar | 2 Teaspoon (SAUCE) | |
Directions
To make the sauce, heat the berries with the sugar until they soften.
Whizz to a pulp, then sieve out the seeds.
Heat the oven to 180C/fan 160C/gas 4.
Heat the milk, butter and 25g of the sugar together, stir in the lemon zest and pour over the breadcrumbs.
Stir and cool.
Stir in the egg yolks and divide between 4 x 200ml ramekins or square ceramic dishes.
Bake for 15 minutes or until set.
Divide the raspberry sauce between the puddings and spread over gently.
Whisk the egg whites to stiff peaks, then whisk in the remaining sugar to make a stiff meringue.
Pipe the meringue onto the pudding in rows of little peaks, sprinkle over a little demerara sugar and bake for 5-10 minutes or until the meringue has browned at the edges and set.
Whizz to a pulp, then sieve out the seeds.
Heat the oven to 180C/fan 160C/gas 4.
Heat the milk, butter and 25g of the sugar together, stir in the lemon zest and pour over the breadcrumbs.
Stir and cool.
Stir in the egg yolks and divide between 4 x 200ml ramekins or square ceramic dishes.
Bake for 15 minutes or until set.
Divide the raspberry sauce between the puddings and spread over gently.
Whisk the egg whites to stiff peaks, then whisk in the remaining sugar to make a stiff meringue.
Pipe the meringue onto the pudding in rows of little peaks, sprinkle over a little demerara sugar and bake for 5-10 minutes or until the meringue has browned at the edges and set.
Chef
