Julia + son order Line 01989 769582 open Monday to Friday 9am to 5pm email info@juliaandson.co.uk

Queen of Puddings

Photo by Andrew Montgomery-

Queen of Puddings

Serves: 6

Preparation: 20 Minutes

Cooking time: 25 minutes

Freeze: No

For the pudding mixture

50g dairy free spread + extra for greasing

25g unrefined caster sugar

Grated zest 1 lemon

400ml can coconut milk

150g wheat + gluten free white breadcrumbs

4 large eggs, seperated (you will only need 2 whites)

Pinch of salt

4 tbsp raspberry jam

For the meringue

2 large egg whites

50g unrefined caster sugar

2 tsp unrefined granulated sugar

Equipment

6 x 115ml ramekins

Electric Hand Mixer

Piping Bag

806 stainless steel nozzle

This is a quintessentially English milk pudding that apparently wasn’t invented for  a queen at all. A similar pudding, called Monmouth Pudding was first baked in the 17th Century, and an identical pudding called Manchester Pudding was popular in the 19th Century. Some food historians believe that the Manchester Pudding renamed when Queen Victoria admired it on a visit to Manchester: however this pudding got its name, it is still very popular today. I like serving individual puddings, but it works equally well in a 1 litre ovenproof dish.

 

Preheat the oven to 180/160 fan/Gas 4. Lightly grease the ramekins with dairy free spread and place on a baking sheet.

 

Put the 50g dairy free spread, sugar, lemon zest, coconut milk and salt into a medium heavy based saucepan and bring to a gentle simmer.

 

Remove from the heat and add the breadcrumbs. Leave to cool and thicken,  stirring often, about 20 minutes.

 

Beat the egg yolks into the cooled breadcrumb mixture 

 

Spoon the mixture carefully into the greased ramekins and transfer to the oven for 15 minutes or until just set. The mixture will puff up quite a lot but will  settle as it cools.

 

Warm the raspberry jam gently in a small saucepan 

 

Remove the puddings from the oven and very carefully spoon the  raspberry jam over the surface of each pudding.

 

Use an electric hand mixer and whisk the egg whites to stiff peaks then whisk in the caster sugar, don’t over whisk.

 

Spoon the meringue into a piping bag and pipe the meringue into a swirl on top of each pudding. Sprinkle evenly with the granulated sugar.

 

Cook in the oven for 8 to 10 minutes or until the meringue is lightly brown and crisp. Leave 5 minutes before serving