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Queen of Puddings
Light Hot Pudding |
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3lb Red fruit (any) for base
3 eggs
8oz bread coarsely breadcrumbed
1pt milk
Vanilla extract
Caster sugar
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Place the fruit in an ovenproof dish and lightly sugar.
Separate the eggs into two bowls and into the one with the yolk add some caster sugar and vanilla extract. Place the milk in a pan and bring to the simmer.
Whisk the egg yolks, vanilla and sugar in the bowl.
Add the milk to the egg mix and whisk on a light heat until it resembles custard, then add the breadcrumbs and fold into the mix.
Pour over the fruit in the ovenproof dish and bake in an oven on a moderate heat for about 40 minutes.
Whilst the pudding is baking whisk the egg whites and caster sugar until it is in soft peaks. When the pudding has baked place the egg whites on top evenly and using a palette knife pull peaks on the top.
Place the whole pudding back into the oven for 10 to 15 minutes until the meringue is a light golden brown.
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Preparation Time: 30 minutes |
Serves: 8 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Leo McDevitt-Sanford
United Kingdom |
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| This recipe has been viewed 4762 times. |
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