According to almanacks, October 1st marks the start of Pudding Season. Look for anything official or formal that marks this auspicious date in history and you will find the history books sadly lacking. It is a tradition of old and frankly, for us, as pudding lovers, this is excuse enough to bring you delicious pudding recipes for the month of October.
We’re kicking off with a firm favourite: the Queen of Puddings. With a cloud of meringue atop its mouth-watering sweet jammy base, this pudding perfect for serving at the farmhouse table with lashings of custard.
Queen of Puddings
You will need…
- 570ml milk
- 110g white breadcrumbs (use stale bread and blitz in a mini-chopper or blender)
- 25g golden caster sugar
- Grated zest of 1 lemon
- 1 rounded teaspoon of butter
- 3 large eggs, separated
- 175g raspberry jam (or customise it with your own choice of jam)
- 40g caster sugar, plus a heaped teaspoon
How to make this delicious pudding
- Pour the milk into a saucepan and bring to the boil
- Remove from the heat and stir in breadcrumbs, golden caster sugar, lemon zest and the butter. Let this mixture rest for at least 20 minutes whilst the breadcrumbs soak up all the milk.
- Pre-heat the oven to 180°, gas mark 4
- 4. Lightly beat the eggs yolks and add them to the cooled breadcrumb mixture (if you do this whilst the breadcrumb mixture is too hot, you will end up with scrambled eggs!)
- Pour it into a greased pie dish and bake in the centre of the oven until it is set, around 30 to 35 minutes
- Meanwhile, in a small saucepan melt the raspberry jam over a low heat, making sure it doesn’t burn or ‘catch’
- When the pudding ready, remove from the oven and pour the warm raspberry jam over its surface
- In a clean bowl, whisk the three egg whites until stiff; add the 40g of caster sugar and whisk again
- Spoon this meringue mixture on top of the pudding base, starting at the edges and filling in towards the centre with the meringue. Use a spoon to fashion peaks all over the meringue top
- Sprinkle with the teaspoon of sugar and pop back in the oven for another 10 to 15 minutes until the top is golden brown
In the meantime, place warmed dessert bowls at place settings, inviting the family and guests to pull their fabric dining chairs closer and enjoy the steaming hot Queen of Hearts pudding with custard or, if you are feeling decadent, why not serve with a generous heaped spoon of double cream?
If there is any left over, this pudding tastes just as good cold, especially served with a spoonful of ice cream in dishes taken from a beautiful display unit.
Eating together is an important bonding activity for any family, as well as friends and other guests you welcome into your home. Why not share a bowl of this delicious pudding with them?