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QUEEN PUDDINGS<br />
2 cups (140g) stale breadrumbs<br />
1 tbsp caster sugar<br />
1tsp vanilla extract<br />
1 tsp finely grated lemon rind<br />
2½ cups (625ml) milk<br />
60g butter<br />
4 eggs, separated<br />
¼ cup (80g) raspberry jam, warmed<br />
¾ cup (165g) castor sugar, extra<br />
Grease 6 x ¾ cup (180ml) ovenproof ramekins.<br />
1. Combine breadcrumbs, sugar, vanilla and rind in a large bowl.<br />
2. Heat milk and butter in a medium saucepan until almost boiling, pour over bread mixture,<br />
stand 10 minutes.<br />
3. Stir in yolks.<br />
4. Divide mixture among ramekins.<br />
5. Bake in <strong>Nu</strong><strong>Wave</strong> oven, on 5cm rack, level 10, for 20mins.<br />
6. Gently spread tops of puddings with warm jam.<br />
7. Beat egg whites in a small bowl with electric mixer until soft peaks form, gradually add extra<br />
sugar, beating until sugar dissolves.<br />
8. Spoon meringue over puddings and bake in <strong>Nu</strong><strong>Wave</strong> oven, 5cm rack, extender ring added<br />
for a further 10mins.<br />
A sweet, elegant dessert that will please palates of all ages!<br />
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