Mini marmalade queen of puddings

mini marmalade queen of puddings
8 Item



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.

You can use lemon, lime or blood orange marmalade or your favourite jam instead.


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