Queen of puddings
Prep
20 mins
Cook
1 hr 10 mins
Servings
4
Difficulty
Hard
This is my absolute favourite pudding to make when I want something that feels fancy but honestly isn't complicated at all. It's a proper showstopper with its gorgeous jammy top and custard soaked breadcrumb base that comes together in under two hours from start to table. The best part is that you probably have most of these ingredients hanging around already, especially if you've got a loaf of good sourdough in the kitchen. The blackcurrants are packed with vitamin C, giving you a little nutritional boost hidden in all that deliciousness. My guests always think I've spent hours in the kitchen, but this beauty proves that elegant desserts don't require complicated technique.
Ella x
Ingredients
- 30 gramssalted butter(plus extra for greasing)
- 150 gramssourdough with malted wheat flakes(Bertinet Bakery Malted Wheat Sourdough)
- 500 mlswhole milk
- 1unwaxed lemon(zest finely grated)
- 100 gramscaster sugar
- 3medium free range eggs(separated)
- 4 tbspreduced sugar blackcurrant jam(Duchy Organic Blackcurrant Preserve Extra Jam )
Detail level
Instructions
- 1
Preheat the oven to 170ºC, gas mark 3. Grease a 1.2L ovenproof dish with butter and set aside. Tear the bread into chunks and blitz into coarse breadcrumbs in a food processor, or use a coarse grater over a bowl. In a preheated large frying pan, toast the breadcrumbs, stirring and turning constantly with a spatula, until evenly toasted. Remove from the heat and set aside.
- 2
Heat the milk with the butter in a large pan, until the butter melts and the milk is just about to boil. Remove from the heat and stir in the toasted breadcrumbs with the lemon zest and 45g sugar. Leave to cool for about 20 minutes, then beat the egg yolks into the breadcrumb mixture. Spoon into the prepared dish and use the back of a spoon to smooth and level.
- 3
Bake in the preheated oven for 40 minutes, until set. Remove from the oven and gently spread the jam over the top.
- 4
In a large mixing bowl, using an electric handheld mixer, whisk the egg whites until stiff peaks form. Add the remaining caster sugar a little at a time, whisking after each addition. Spoon or pipe the meringue over the jam layer and return to the oven for 20-25 minutes, or until the meringue is crisp, golden and toasty. Remove from the oven and leave to stand for 5 minutes, then serve warm with single cream or vanilla ice cream, if liked.
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