Queen of Pud­dings

Recipes+ - - Index -

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

60g but­ter

4 eggs, sep­a­rated

¼ cup rasp­berry jam, warmed

1

Pre­heat oven to 180ºC/160ºC fan-forced. Grease 6 x ¾-cup oven­proof ramekins; place on an oven tray.

2

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.

3

Di­vide the pud­ding mix­ture evenly among the pre­pared ramekins. Bake for 30 min­utes. Care­fully spread jam over top of hot pud­dings.

4

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.

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