Little queen of puddings
This is show-off cooking that will have any guests suitably impressed!
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes, plus cooling
- To make the sauce, heat the berries with the sugar until they soften. Whizz to a pulp, then sieve out the seeds.
- Heat the oven to 180C/fan 160C/gas 4. Heat the milk, a knob of butter and 25g of the sugar together, stir in the lemon zest and pour over the breadcrumbs. Stir and cool.
- Stir in the egg yolks and divide between 4 x 200ml ramekins or square ceramic dishes. Bake for 15 minutes or until set.
- Divide the raspberry sauce between the puddings and spread over gently.
- Whisk the egg whites to stiff peaks, then whisk in the remaining sugar to make a stiff meringue. Pipe the meringue onto the pudding in rows of little peaks, sprinkle over a little demerara sugar and bake for 5-10 minutes or until the meringue has browned at the edges and set.
Per serving
326 kcalories, protein 11.3g, carbohydrate 46.7g, fat 11.8 g, saturated fat 5.4g, fibre 2.1g, salt 0.58 g
Recipe from olive magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/9726/
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Ingredients
- 550ml milk
- butter
- 75g golden caster sugar
- 1 lemon , zested
- 100g fresh brioche or white bread in crumbs
- 2 eggs , separated
- demerara sugar to sprinkle
SAUCE
- 200g raspberries or blackberries
- 2 tsp caster sugar
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes, plus cooling
Ingredients
- 550ml milk
- butter
- 75g golden caster sugar
- 1 lemon , zested
- 100g fresh brioche or white bread in crumbs
- 2 eggs , separated
- demerara sugar to sprinkle
SAUCE
- 200g raspberries or blackberries
- 2 tsp caster sugar
Per serving
326 kcalories, protein 11.3g, carbohydrate 46.7g, fat 11.8 g, saturated fat 5.4g, fibre 2.1g, salt 0.58 g
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02 April 2009
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