Alex asked what we were having for dessert.
‘Queen of Puddings’, I replied.
‘Is that your name, Mama? Queen of Puddings?’
Well… dear, sweet child, flattery will get you everywhere. I’d like to continue with more ego-stroking anecdotes, but he went on to express his deep dissatisfaction that the meringue was soft and warm as opposed to huge, crunchy, chewy and cold with buckets of whipped cream on it.

Oh well.

We love it.
Alex managed to eat his, despite the crushing disappointment. Brave little soldier.

Retrieve a shallow ovenproof dish, about 2 pints capacity. Mine measures 10″x7″x2″

Preheat oven to GM4/180C/350F

Heat 550ml milk, a knob of butter and 25g caster sugar in a saucepan, stirring occasionally to melt the sugar and butter.

Reduce 100g brioche (or use white bread if you haven’t got brioche handy) to crumbs in a food processor and place in the dish with the zest of 1 lemon.

I say ‘if you have any handy’ because (bear with me) Mum and Dad are having their kitchen redone at the moment and Mum’s painting the walls. Whilst on our way back from town in the car, she asked me whether I had any undercoat. I told her to check my handbag. For one delicious moment, I thought she was going to. Darn it.

Here is the brioche crumb and lemon. No undercoat (haven’t got any after all)

Once the milk has warmed and the butter and sugar have melted, pour this over the brioche and lemon then let it sit for 15 mins to come together, commune, be.

Once the 15 mins has passed, stir 2 egg yolks into the dish and bake in the oven for 25-35 mins or until it has set. It must be firm and set all over.

Once it has set, remove from the oven and warm 5 dessertspoons of raspberry jam in the microwave or on the hob to make it easier to spread. Carefully and gently spread the jam over the top.

In a heatproof bowl set over a pan of simmering water, place 2 egg whites and 50g sugar.

Stir to combine and heat until it is finger hot. Test this by, well, sticking your finger in it. If it’s hot, you’re there. If you have a firm cholesterol-free, sweetened omelette then you’ve gone too far.

Remove the bowl from the top of the pan and, using an electric hand whisk, start whisking whilst it cools

until it is a glossy meringue.

Either pipe the meringue over the jam layer or dollop out evenly and spread to cover completely. Obviously, piping it would be most attractive, but don’t be too generous with the height of your piping – you don’t want to run out half way through. There’s enough meringue to cover it, but you won’t have any left over – so bear that in mind.
Of course if your dish is smaller, but deeper, this will be less of a problem. Tsk. It’s all about surface area in cooking isn’t it? I never thought I would have to halve and double surface areas so much. I do it more now than I did in Maths. Mind you, that isn’t saying much.

Put the dish back in the oven for 5-10 mins to brown the meringue.

Let it sit out of the oven for a good 10 mins, then serve.

Mmmmmm.

It’s quite runny when it’s hot and firms up as it cools. I have to say, that hottish-warm is our preferred temperature. But hot is still good and cold is absolutely fine. Let me know how you like your Queen of Puds the best.

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Queen of Puddings

PRINT THIS RECIPE (opens in a new window)
550ml milk
knob of butter
75g caster sugar
zest of 1 lemon
100g brioche (or white bread) reduced to crumbs in a food processor
2 eggs, separated
5 dessertspoons raspberry jam

Shallow ovenproof dish, about 2 pints capacity. Mine measures 10″x7″x2″

Preheat oven to GM4/180C/350F

Heat the milk, knob of butter and 25g of the sugar in a saucepan, stirring occasionally to melt the sugar.
Meanwhile, in a 2 pt shallow ovenproof dish, place the brioche crumbs and lemon zest.
Once the milk has warmed enough to melt the sugar and butter, pour into the dish. Stir to combine and leave, cooling, for 15 mins.

Once the 15 mins has passed, stir the egg yolks into the dish and bake in the oven for 25-35 mins or until it has set.

Once it has set, remove from the oven and warm the jam a little in the microwave or on the hob. Carefully and gently spread the jam over the top.

In a heatproof bowl set over a pan of simmering water, place the 2 egg whites and remaining 50g sugar. Stir to combine and heat until it is finger hot.
Remove the bowl from the top of the pan and, using an electric hand whisk, whisk until it cools and is a glossy meringue.

Either pipe the meringue over the jam layer or dollop out evenly and spread to cover completely.

Return to the oven for 5-10 mins to brown the meringue.

Remove from the oven and allow to cool for 10 mins before serving.

www.creamuntilfluffy.co.uk