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Queen of puddings
Queen of puddings
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Total Time:
1 hour 20 minutes
Ingredients:
  • 25 g butter plus extra for greasing
  • 285 ml milk
  • 100 g sugar
  • 85 g fresh white breadcrumbs
  • 1 large lemon
  • 2 large free-range eggs
  • 2 tablespoons raspberry jam
Instructions:
  • 1. Preheat the oven to 180ºC/gas 4 and grease a 20cm pie dish. 2. Heat butter, milk, and 1 tablespoon of sugar in a saucepan until almost boiling, stirring occasionally. 3. Place breadcrumbs in a bowl and pour the hot milk mixture over them. Let it soak for 15 minutes. 4. Separate egg yolks and whites. Lightly beat the yolks. Stir lemon zest and juice into the soaked bread mixture, then add beaten egg yolks. 5. Pour the mixture into the pie dish and bake for 25 to 30 minutes until set. 6. Cool the pudding, then warm the jam and spread it over the top. 7. For the meringue, whisk egg whites until soft peaks form. Gradually add remaining sugar and whisk until smooth. 8. Spread the meringue over the jam and bake for 15 to 20 minutes until lightly browned. 9. Serve the pudding hot with cream.

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