Queen of Puddings
A retro classic! Queen Victoria apparently ate a similar pudding while visiting Manchester and liked it so much it was re-named Queen of Puddings in her honour. A soft base of breadcrumbs soaked in milk, fruity jam, peaches and then topped with a light and fluffy meringue.
- 2 x 415g can peach slices in syrup, drained well
- 150g (2 cups) fresh breadcrumbs
- 45g caster sugar for the base
- 175g caster sugar for the meringue
- 1 3/4 cups milk
- 1 1/2 tsp vanilla essence
- 3 eggs, separated
- ½ cup raspberry jam
- Zest of one lemon
- Preheat oven to 180°C/160°C fan. Drain peaches really well. Combine fresh breadcrumbs with 45g caster sugar and the zest of a lemon in a heatproof bowl.
- Heat milk in a saucepan over medium heat until just starting to simmer (do not boil). Remove from heat. Stir in the vanilla essence. Pour the milk mixture over the breadcrumb mixture. Stir and leave to stand for 10 minutes to soak.
- Lightly beat the egg yolks with a fork, and stir into the breadcrumb mixture. Mix well. Spoon into the prepared dish. Bake for 20 minutes or until just set.
- Beat egg whites until stiff peaks form. Gradually add in the 175g caster sugar, little by little, beating well after each addition. Beat until mixture is glossy and forms stiff peaks.
- Increase oven temperature to 200°C/180°C fan. Spoon the jam over the pudding while still warm. Top with the drained peaches. Spoon the meringue over the fruit and bake for 8-10 minutes or until the meringue is just turning a little golden. Watch it doesn’t burn! Serve immediately.
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Featured on The Cafe, Friday 29 May 2020