Queen of Puddings
SERVES 6 PREP 15 minutes + 10 minutes to stand COOK 45 minutes NUTRITION 1546kJ; 17g fat (8g sat); 6g protein; 43g carbohydrate;
2g fibre a serve COST $2.45 a serve
2 cups soft fresh breadcrumbs 1 tablespoon caster sugar, plus ¾ cup extra 1 teaspoon vanilla essence
2 teaspoons finely grated lemon zest 2½ cups skim milk
4 eggs, separated
¼ cup raspberry jam, warmed
Preheat oven to 180ºC/160ºC fan-forced. Grease 6 x ¾-cup ovenproof ramekins; place on an oven tray.
Combine the breadcrumbs, sugar, essence and zest in a large heatproof bowl. Heat the milk and butter in a saucepan over moderate heat for 3 minutes or until almost boiling; pour over bread mixture. Stand for 10 minutes. Stir in egg yolks.
Divide the pudding mixture evenly among the prepared ramekins. Bake for 30 minutes. Carefully spread jam over top of hot puddings.
Using an electric mixer, beat egg whites in a large, dry, clean bowl until soft peaks form. Gradually add extra sugar, beating until thick and glossy and sugar dissolves. Spoon meringue over puddings; bake for a further 10 minutes or until lightly golden.