[wp_media media=”audio” title=”Queen of Puddings in the kitchen of Ryeland House” caption=”Anne and Eimear make Queen of Puddings in the kitchen of Ryeland House” volume=0.8 urls=”https://kclr96fm.com/media/QUEENofPUDDINGSweb.mp3″]
Sponge Base:
1 pint/600ml milk
4oz/110g caster sugar
Zest of two lemons
8oz/225g white breadcrumbs
Meringue Topping:
5 large eggs-separated
10oz/275g Caster sugar
Homemade Raspberry Jam
Method:
Preheat oven to 180C/350F/Gas Mark 4.
You need to begin by preparing the sponge base.
Put your milk into a large saucepan and bring slowly to the boil.
Mix the caster sugar and breadcrumbs together.
Add the finely grated zest of the lemons.
Pour the boiling hot milk on top of the breadcrumb mixture.
Mix the milk in well and cover with a clean cloth for about 20 minutes or until all the milk is absorbed.
After the 20 minutes have elapsed, mix in the 5 egg yolks and beat well.
Pour the mixture into a casserole dish and bake for 20-25 minutes until the sponge base turns golden brown on top and becomes firm to the touch.
Take the base out of the oven and spread with a generous spread of raspberry jam.
Make up the meringue by whisking the egg whites on high speed until fully aerated. Gradually add the sugar and beat vigorously.
Spoon or pipe the meringue mixture on top of the jam and return to the oven for an additional 10-12 minutes until the meringue turns golden brown.
Remove from the oven.
Dust with icing sugar.
Serve immediately with some softly whipped cream.
Enjoy!
