Rose queen puddings

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Rose queen puddings
  • 4 eggs, at room temperature
  • 4 slice white bread (180g)
  • 2 cup (500ml) milk
  • 2 teaspoon cornflour (cornstarch)
  • 1 1/4 cup (275g) caster (superfine) sugar
  • 1 teaspoon rosewater
  • 1/3 cup (110g) rose petal jam or berry jam
  • 2 tablespoon caster (superfine) sugar, extra
  • pink food colouring
  • organic pink rose petals


Rose queen puddings
  • 1
    Separate eggs. Remove crusts from bread; chop bread finely. Place bread in medium heatproof bowl.
  • 2
    Bring milk to the boil in small saucepan; pour over bread, stand 15 minutes.
  • 3
    Preheat oven to 160°C/325°F.
  • 4
    Whisk egg yolks, cornflour, ¼ cup of the sugar and the rosewater in medium bowl until combined. Stir in warm milk and bread mixture.
  • 5
    Pour mixture into six 1-cup (250ml) ovenproof dishes, place on oven tray. Bake puddings about 25 minutes or until custard is set; remove from oven. Spoon jam equally over custards.
  • 6
    Increase oven temperature to 200°C/400°F. Beat egg whites with remaining sugar in small bowl with electric mixer until sugar is dissolved. Spread meringue over jam. Bake about 3 minutes or until meringue is lightly browned.
  • 7
    Combine extra sugar and a few drops of food colouring in small resealable bag; rub bag until sugar is coloured evenly.
  • 8
    Serve puddings sprinkled with pink sugar and rose petals (organic flower petals are available from some florists; make sure they have not been sprayed with chemicals).


Rose petal jam is available from Middle-Eastern foodstores and delis.

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