Nanna, who was an English teacher taught me her recipe for queen pudding, which is simply a bread-and-butter pudding topped with raspberry jam and a layer of meringue, which she made for me as a special treat.
Ingredients
- 60g butter softened
- 1 cup raspberry jam
- 5 slices bread crusts removed day-old
- 4 eggs separated
- 1 1/4 cups caster sugar
- 1 1/4 cups milk
Method
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Step 1Preheat oven to 180C. Grease a 4cm-deep 15cm x 30cm (6-cup capacity) baking dish.
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Step 2Spread butter and a thin layer of jam on each slice of bread. Cut bread into fingers and arrange diagonally over base of prepared dish to create 1 layer.
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Step 3Whisk egg yolks and ¼ cup of caster sugar in a bowl until thick and creamy. Place milk in a small saucepan over a medium heat until small bubbles form around edge of pan. Do not boil.
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Step 4Gradually add hot milk to egg mixture, whisking constantly until combined. Gently pour milk mixture over bread in baking dish. Place baking dish in a deep roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of baking dish (take care not to get any water into bread and custard).
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Step 5Bake for 30–35 minutes or until custard is just set. (It will be slightly wobbly and firm, but yield to the touch.) Set aside to cool slightly.
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Step 6Using an electric mixer, whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining caster sugar, 1 tablespoon at a time, whisking well between each addition. Whisk until sugar has dissolved and meringue is thick and glossy.
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Step 7Spread remaining jam over custard mixture in baking dish. Spoon meringue over jam, and sweep and form into peaks. Bake for 10–12 minutes or until meringue is light golden and crisp on edges.
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Step 8Serve warm or at room temperature.
Recipe Notes
Find more delicious heirloom recipes on homelife.com.au.
Recipe Reviews (1)
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