Mini marmalade queen of puddings
Jun 30, 1975 2:00pm- 40 mins cooking
- Makes 8 Item
Print
Ingredients
Mini marmalade queen of puddings
- 2 teaspoon caster sugar
- 1 cup (70g) stale breadcrumbs
- 1 teaspoon vanilla extract
- 2 teaspoon finely grated orange rind
- 1 1/4 cup (310ml) milk
- 30 gram butter
- 2 eggs, separated
- 1/3 cup (115g) orange marmalade
- 1/2 cup (110g) caster sugar, extra
Method
Mini marmalade queen of puddings
- 1Preheat oven to 180°C/350°F. Grease eight ⅓ cup (80ml) ovenproof espresso cups or dishes; place on an oven tray.
- 2Combine sugar, breadcrumbs, extract and rind in a medium heatproof bowl. Heat milk and butter in a small saucepan until almost boiling; pour over breadcrumb mixture, stand 10 minutes. Stir egg yolks into breadcrumb mixture.
- 3Divide rounded tablespoons of breadcrumb mixture into cups; level tops. Bake 20 minutes.
- 4Meanwhile, warm marmalade. Carefully spread tops of hot puddings with warmed marmalade.
- 5While puddings are baking, beat egg whites and extra sugar in a small bowl with an electric mixer until sugar is dissolved. Spoon meringue in peaks on tops of puddings. Bake about 5 minutes or until meringue is browned lightly.
Notes
You can use lemon, lime or blood orange marmalade or your favourite jam instead.