Queen Of Puddings - Baked Raspberry And Meringue Pudding

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 8 fluid ounces milk
• 8 fluid ounces double cream
• 1 vanilla pod, split
• 3 1/2 ounces caster sugar
• 5 free-range egg yolks
• 5 ounces fresh breadcrumbs
• 2 lemons, zest only
• 7 ounces raspberry jam
• 4 free-range egg whites
• 4 ounces caster sugar
• 1 tablespoon icing sugar, for dusting

Recipe

• 1 preheat the oven to 160c/310f/gas 2.
• 2 for the pudding base, pour the milk and cream into a pan and add the split vanilla pod. bring slowly to the boil over a medium heat.
• 3 place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
• 4 slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
• 5 half-fill a roasting tin with boiling water to make a bain-marie. pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
• 6 place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
• 7 remove from the oven and allow to cool.
• 8 increase the oven temperature to 190c/375f/gas 5.
• 9 for the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. gradually whisk in the caster sugar, a tablespoonful at a time.
• 10 place the jam into a small pan over a low heat and gently melt. spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
• 11 sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
• 12 to serve, remove from the oven and serve immediately.