Queen of puddings

From: The People's Cookbook

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Warmed jam and a meringue topping keep Ann Muller's pudding traditionally English

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Ingredients

For the base

  • Butter, for greasing
  • 55g fresh white breadcrumbs
  • 300ml Milk
  • 2 egg yolks
  • 2-3 tbsp red Jam, warmed

For the meringue

  • 2 egg whites
  • 115g caster sugar
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Method

1. For the base: preheat the oven to 180C/gas 4 and butter a 600ml baking dish. Sprinkle the breadcrumbs over the base of the baking dish.

2. Mix the milk and egg yolks, then pour over breadcrumbs. Allow to stand for 5 minutes then put the dish in the oven and bake for 25 minutes until set- test this by gently prseeing with your finger. Remove from the oven and allow to cool slightly then spread the warmed jam over the top of the pudding.

3. Reduce the oven temperature to 170/gas 3.

4. For the meringue: whisk the egg whites until stiff, then gently fold in the caster sugar. Pile on top of the pudding and return to the oven for 15 minutes, until the meringue is light gold and set.

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Latest Comment

Love this! Easy to make and looks flash and often takes people back to when they were kids and being cooked this.

CarlettaM99206 CarlettaM99206 Posted 07 Jun 2009 8:48 AM