Quick & Easy

Queen of puddings

Queen of puddings



1.Preheat oven to 180°C (160°C fan-forced). Grease six ¾-cup (180ml) ovenproof dishes, place on oven tray.
2.Combine breadcrumbs, sugar, vanilla extract and rind in large bowl. Heat milk and butter in medium saucepan until almost boiling, pour over breadcrumb mixture, stand 10 minutes. Stir in egg yolks.
3.Divide mixture among dishes. Bake about 30 minutes. Carefully spread top of hot puddings with jam.
4.Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add extra sugar, beating until sugar dissolves. Spoon meringue over puddings, bake, uncovered, about 10 minutes.

Breadcrumbs are good to always have on hand, and it’s a simple procedure to make your own. Place bread slices right on a shelf in a preheated hot oven and cook them until they are dry and crisp. Remove from oven, cool, crush them, with a food processor, blender or even a rolling pin. Store in an airtight glass jar. Not only are breadcrumbs used in a recipe such as this ­created for Queen Victoria by chefs at Buckingham Palace ­ but they are also handy to thicken soups and stews, absorb superfluous liquid in a casserole or filling, and of course to use as a coating or gratin topping.


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