I’ve recently bought Paul Hollywood’s Pies and Puds, it’s great and very easy to follow, last weekend I tried his Queen of Puddings it turned out really well.
So, here I am again trying recipes for the Pinnacle walking breaks, last year I only had to practice for the Chamonix walking holiday, but now we have taken over Dale End Barn in the Peak District running all inclusive walking breaks I need to get moving.
Thankfully I have not really got a sweet tooth but someone close to me has. Better send him out climbing big hills to burn off the calories.
Ingredients for Queen of Puddings
- 600ml whole milk
- 1 vanilla pod
- 50g caster sugar
- 1 large egg
- 2 large egg yolks
- 75g slightly stale white breadcrumbs
- 100g raspberry jam
- For the meringue topping; 4 large egg whites
- 150g caster sugar
How to Make Queen of Puddings
- Heat your oven to 180C.
- Butter six ramekins or individual heatproof glass dishes, 10cm in diameter.
- Divide the breadcrumbs between them, scattering evenly.
- To make your custard, put the milk in a saucepan. Split open the vanilla pod with a small, sharp knife and scrape out the seeds with the tip of the knife.
- Add both the seeds and the pod to the saucepan.
- Slowly bring the milk just to the boil, and then take off the heat.
- Whisk the sugar, egg and egg yolks together in a bowl.
- Pour on the hot milk and whisk well.
- Strain this into a jug through a sieve.
- Pour the custard into prepared dishes dividing equally,stand the dishes in a roasting tray pouring hot water halfway up the sides of the dishes.
- Bake in the oven for 25/30 minutes until set.
- Remove from tray and cool, spread the jam over the custards and return to the roasting tin, remember remove the water.
- Whisk egg whites until stiff, whisk in sugar spoonful at a time until they form stiff peaks.
- Put meringue on top of custards bake for 10/15 minutes until golden. Serve straight away.