Princess pudding recipe
information
Serve the pudding with single cream.
ingredients
25 g (1 oz) butter
100 g (4 oz) wholemeal breadcrumbs
finely grated zest of 1/2 lemon
425 ml (3/4 pint) milk
3 eggs, separated
3 tablespoons black cherry jam
150 g (5 oz) light soft brown sugar
100 g (4 oz) wholemeal breadcrumbs
finely grated zest of 1/2 lemon
425 ml (3/4 pint) milk
3 eggs, separated
3 tablespoons black cherry jam
150 g (5 oz) light soft brown sugar
method
1. Heat the oven to 170°C (325°F) Gas3. Generously grease a 1 litre (1 3/4 pint) ovenproof dish with some of the butter.
2. Mix the breadcrumbs with the lemon zest, milk and egg yolks. Pour into the greased dish and dot with the remaining butter.
3. Bake in the oven for about 40 minutes or until the mixture is set. Remove from oven.
4. Put the jam in a small saucepan, heat gently until melted, then drizzle over breadcrumb mixture.
5. In a clean, dry bowl, whisk the egg whites until they stand in stiff peaks. Whisk in the sugar, 1 tablespoon at a time, whisking thoroughly after each addition. Pile on top of the jam and return to the oven for about 20 minutes or until the surface of the meringue is crisp and lightly browned. Serve the pudding at once.
2. Mix the breadcrumbs with the lemon zest, milk and egg yolks. Pour into the greased dish and dot with the remaining butter.
3. Bake in the oven for about 40 minutes or until the mixture is set. Remove from oven.
4. Put the jam in a small saucepan, heat gently until melted, then drizzle over breadcrumb mixture.
5. In a clean, dry bowl, whisk the egg whites until they stand in stiff peaks. Whisk in the sugar, 1 tablespoon at a time, whisking thoroughly after each addition. Pile on top of the jam and return to the oven for about 20 minutes or until the surface of the meringue is crisp and lightly browned. Serve the pudding at once.
serving amount
serves 6
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