This classic dessert recipe combines old favourites like brioche and strawberry jam for a really tasty pudding that the whole family will just love. If you’re having friends over, this also makes a great dinner party pudding that will really take your guests back to their youth. What’s more it’s actually really easy to throw together but looks really impressive, so it’s a winner!
HOW TO MAKE QUEEN OF PUDDINGS
- 568ml carton full-fat milk
- grated rind 1 large lemon
- 3 medium eggs, separated
- 55g (2oz) caster sugar
- 115g (4oz) brioche, broken into crumbs
- 9tbsp strawberry jam, warmed
for the topping
- 175g (6oz) caster sugar
you will need
- 6 x 200ml (7fl oz) ramekins
- Preheat the oven to 170 C, 325 F, gas 3. Pour the milk into a pan, add the lemon rind and bring to the boil. Meanwhile, in a bowl, whisk together the egg yolks and caster sugar until pale and thick. Gradually whisk in the hot milk mixture and stir in the brioche crumbs.
- Place the ramekins in a roasting tin and fill each one with the lemon custard mixture. Pour boiling water around the ramekins to make a bain-marie and bake for 30 minutes, or until the mixture has just set.
Remove the ramekins from the oven, brush the jam liberally over the top of the mixture and transfer to a grill pan.
- For the topping, whisk the egg whites until stiff, but not dry, then gradually whisk in the sugar to make a meringue mixture.
- Spoon the mixture on top of the jam in the ramekins and flash under a preheated grill for 1 to 2 minutes or until golden. Serve immediately. Not suitable for freezing.
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