Queen Of Puddings Baked Raspberry And Meringue Pudding Recipes

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MARY BERRY'S QUEEN OF PUDDINGS



Mary Berry's queen of puddings image

Mary Berry's step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue. You will need a 1.4L/2½pt oval ovenproof dish that will fit inside a roasting tin.

Provided by Mary Berry

Categories     Desserts

Yield Serves 6

Number Of Ingredients 11

600ml/1 pint full-fat milk
25g/1oz butter, plus extra for greasing the dish
1 lemon, zest finely grated
50g/2oz caster sugar
3 free-range eggs, yolks only
75g/3oz fresh white breadcrumbs
175g/6oz caster sugar
3 free-range eggs, whites only
200g/7oz fresh mixed summer fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.)
200g/7oz caster sugar (or to taste)
pouring cream

Steps:

  • Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.
  • For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved.
  • Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.
  • Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid.
  • Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.
  • Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they've softened and released their juice, add the sugar and cook for a further three minutes.
  • Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency.
  • Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.
  • Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top.
  • Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream.

QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING



Queen of Puddings - Baked Raspberry and Meringue Pudding image

This is probably one of the lightest and most mouth-watering puddings ever invented. This delightful old fashioned British "Pud" consists of layers of baked custard, raspberry jam and is finished with clouds of light, fluffy meringue - truly a Queen in the pudding world. It is a quintessential Nursery dessert, something that Nanny would rustle up for her young charges in the nursery. My mum would often make this for Sunday high tea, and we all loved it. I often use brioche crumbs for a richer custard base, but any white bread crumbs will be fine. There are numerous recipes for this classic dessert; this recipe is by James Martin, one of my favourite British chefs.

Provided by French Tart

Categories     Dessert

Time 55m

Yield 1 Queen of Puddings, 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat the oven to 160C/310F/Gas 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.
  • Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
  • Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
  • 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.
  • 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.
  • Remove from the oven and allow to cool.
  • Increase the oven temperature to 190C/375F/Gas 5.
  • 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.
  • 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.
  • Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
  • To serve, remove from the oven and serve immediately.

QUEEN OF PUDDINGS



Queen of Puddings image

This is a very old fashion hot pudding that my Nanna would make to finish off a big Sunday roast lunch.

Provided by Coasty

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup fresh white breadcrumbs
2 cups milk
2 eggs, separated
1/2 cup sugar
3 tablespoons strawberry jam
1 cup strawberry, sliced

Steps:

  • Scald milk and pour over breadcrumbs. Leave stand for about 30 minutes.
  • Beat the egg yolks with half the sugar and sti into crumb mix.
  • Spoon this mix into a greased ovenproof dish and bake at 325°F for 45 minutes or until firm to the touch. Remove from oven.
  • Increase oven temperature to 375°F.
  • Combine strawberry jam and sliced strawberries and spread over the custard.
  • Whip egg whites until stiff, then beat in remaining sugar to form a meringue.
  • Swirl meringue over top.
  • Bake for 8-10 minutes or until meringue is set and lightly browned.
  • Serve hot or warm.

Nutrition Facts : Calories 148.6, Fat 3.6, SaturatedFat 1.8, Cholesterol 55, Sodium 69.3, Carbohydrate 25.6, Fiber 0.6, Sugar 18.5, Protein 4

QUEEN OF PUDDINGS



Queen of Puddings image

Make and share this Queen of Puddings recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces fresh white breadcrumbs
1/2 ounce butter, softened
4 ounces caster sugar
1/2 grated a lemon, rind of
1/2 pint milk
2 eggs, seperated
1 -2 tablespoon raspberry jam
caster sugar, for sprinkling

Steps:

  • Set oven to 350*F or mark 4.
  • Butter a 1 pint pie dish.
  • Put the breadcrumbs, butter, 1 oz of the sugar, and the lemon rind into a bowl and mix together.
  • Heat the milk in a pan and pour over the breadcrumb mixture.
  • Beat the egg yolks and mix into the breadcrumbs. Pour into the pie dish and bake for about 35 minutes until set.
  • Remove from the oven and spread the jam on top of the pudding.
  • Reduce the oven to 300*F or Mark 2.
  • Whisk the egg whites stiffly and fold in the remaining caster sugar. Pile this meringue on top of the jam layer and sprinkle with caster sugar.
  • Bake for about another 30 minutes until the meringue is firm and brown on top.

Nutrition Facts : Calories 300.2, Fat 8.5, SaturatedFat 4.2, Cholesterol 121.9, Sodium 280, Carbohydrate 49.2, Fiber 0.7, Sugar 32.2, Protein 7.4

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