Better Homes and Gardens (Australia) - - Summer Favourites -

Prepa­ra­tion time 30 mins Cook­ing time 25 mins Serves 8

Cook­ing oil spray, to grease 200g packed stale brioche

bread­crumbs, crust re­moved 150g hazel­nuts, freshly ground ½ tsp ground cin­na­mon Finely grated zest of ½ or­ange 1½ Tbsp caster sugar, plus ex­tra 180g

4 free-range eggs, sep­a­rated 750ml full-cream milk

80g un­salted but­ter, chopped 3 tsp vanilla essence

½ cup fig jam

Juice of ½ a lemon

100g hazel­nuts, shaved,

lightly toasted

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Lightly grease 8 ramekins with cook­ing oil.

STEP 2 In a large bowl, com­bine bread­crumbs, ground hazel­nuts, cin­na­mon, or­ange zest and caster sugar and mix un­til com­bined, set aside.

STEP 3 Put egg yolks in a large bowl. Com­bine milk and but­ter in a medium saucepan and place over medium heat un­til al­most boil­ing. Add vanilla, re­move from heat and al­low to cool slightly. Pour ½ cup of warm milk mix­ture into egg yolks, whisk­ing un­til com­bined, then slowly add re­main­ing milk mix­ture, whisk­ing un­til just com­bined.

STEP 4 Pour milk mix­ture into dry in­gre­di­ents, stir to com­bine, and leave to sit for 10 min­utes. Use a la­dle to fill ramekins with bat­ter. Place on a large oven tray, and bake for 15 min­utes or un­til set. Re­move from oven and in­crease tem­per­a­ture to 200°C fan-forced (220°C con­ven­tional).

STEP 5 Put fig jam and lemon juice in a small saucepan over low heat. Stir un­til com­bined and loos­ened slightly. Care­fully and evenly spoon warm jam over the top of pud­dings.

STEP 6 Mean­while add egg whites to the bowl of a stand mixer fit­ted with whisk at­tach­ment and mix on medium set­ting un­til soft peaks form. In­crease speed to high, adding ex­tra caster sugar a lit­tle at a time, beat­ing for 3-4 min­utes un­til sugar is fully dis­solved and meringue is smooth and glossy.

STEP 7 Spoon meringue into a pip­ing bag fit­ted with a plain round noz­zle with a small 5mm open­ing. (Be care­ful not to over­fill the bag, it’s bet­ter to re­fill as you go.) Pipe an equal amount of meringue onto each pud­ding. Sprin­kle hazel­nuts around the edges of meringue. Bake for 10 min­utes or un­til top is golden, keep a close eye on them to en­sure they do not burn. Serve warm.

Queen of pud­dings

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