Recipe

Mini marmalade queen of puddings

Jun 30, 1975 2:00pm
  • 40 mins cooking
  • Makes 8 Item
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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
  • 1
    Preheat oven to 180°C/350°F. Grease eight ⅓ cup (80ml) ovenproof espresso cups or dishes; place on an oven tray.
  • 2
    Combine 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.
  • 3
    Divide rounded tablespoons of breadcrumb mixture into cups; level tops. Bake 20 minutes.
  • 4
    Meanwhile, warm marmalade. Carefully spread tops of hot puddings with warmed marmalade.
  • 5
    While 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.

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