Sunday, June 03, 2007

Queen of puddings

600 ml milk
2 tbsp butter
1/2 cup fresh breadcrumbs
Zest of 1 lemon
1 tsp vanilla essence
50g sugar
2 eggs, separated
2 tbsp fruit jam

Preheat oven to 180 degrees C.
Bring the milk to the boil in a saucepan.
Add breadcrumbs, butter, lemon zest and half the sugar.
Cool for about 5 minutes.
Stir in egg yolks and vanilla essence.
Spoon into greased pie dish and cook for 30 minutes.
Warm jam and spread over the pudding.
Whisk egg whites until stiff, adding rest of sugar while whisking.
Spoon the meringue over the jam.
Cook for around 10 minutes or until meringue is golden.

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