I´ve never tried Queen of Puddings before and had planned to make one of my favourite desserts,Sticky Toffee Pudding, but as I didn´t have enough soft brown sugar and I had all the ingredients on hand for this dessert,Queen Of Puddings it was!!I really enjoyed it too as the sponge has a lovely lemony kick to it and it is quite a light pudding. Plus it meant I got to practice my piping skills a little!!
The recipe is taken and adapted from the book, The Dairy Book of Home Cookery. I halved the original recipe so that it only served two.
37g fresh white breadcrumbs
12g caster sugar
grated lemon rind of 1/2 lemon or about 1/2 tsp
225ml of cold milk
Yolk of one large egg
1 tbsp warmed raspberry jam
White of one large egg
25 -37g caster sugar
1.Place breadcrumbs,sugar and lemon rind in a bowl and mix.
2.Place butter and milk in a pan and cook over a low heat until the butter has melted.
3.Pour onto breadcrumb mixture and stir till well combined and leave to stand for 30 mins,then beat in the egg yolk.
4.Place in a small glass bowl and place in preheated oven at 160ºC/325ºF and bake for around 30 mins until sponge is a light golden colour.
5.Prepare the meringue topping while sponge is cooking by whisking egg white until stiff and peaky and when the bowl is placed upside down,it doesn´t fall out.Fold in the caster sugar gently and spoon into a piping bag.
6. Pipe meringue peaks on top of the pudding,then return to the oven and bake for a further 30-40 mins or until meringue is a pale golden brown colour.