Patricia shows you how to make a Queen of Puddings, a sweet, fruity desert perfect for a hot summer day.
She pairs it with Bohemian Rhapsody by Queen.
- 125gms white breadcrumbs
- 25 gms sugar
- Graded ring of 1 lemon or 2 teasps lemon essence
- 600 mls milk
- 50 gms butter
- 4 large eggs
- 4 tabsps raspberry (or blackcurrant) jam
- 100 gms caster sugar
Put the breadcrumbs, sugar and lemon rind into a basin. Heat the mild and butter until lukewarm and the butter is melted. Pour the mild into the crumbs and stand for 10 minutes to soak. Separate the eggs and put the yolks into the crumb mixture and mix well. Put in the over heated to 180C (350F or gas 4) for 30 minutes until the crumb mixture is firm. Heat the jam in a pan so that it pours and put it over the crumb mixture but try not cracking the surface. Whisk the egg whites and when stiff gently fold in the caster sugar (I don’t bother with the sugar as it’s too sweet for me). Pile the whites on top of the jam and cook for 10 minutes until lightly browned. Serve with cream.