Tallulah’s Kitchen… Queen of Puddings

Tallulah’s Kitchen… Queen of Puddings

Hello and welcome to November’s edition of The Listing. This month I would like to share with you a recipe for a pudding that everyone always seems to “find” room for – even after a big Sunday Roast. With its delicate custard base, a layer of fruity rich jam topped with light, cloud-like meringue, it seems to be a real crowd pleaser. If you are wanting to get ahead then you can cook up to the custard layer a day in advance then simply top with the jam and meringue and it can be ready in 10 minutes leaving you to enjoy your guests’ company as it cooks.

Queen of Puddings
500ml of full fat milk
1/2 tsp of vanilla extract or seeds from one vanilla pod
Finely grated zest of one lemon
150g cake or brioche finely crumbed.
30g butter
3 eggs (separated) from happy and healthy free running hens
6 tbsp of jam (I prefer blackcurrant but as always the choice is yours)
50g caster sugar
6 x individual ramekins/oven proof dishes

  1. Let’s begin making the bottom layer. In a saucepan pour the milk, vanilla, sugar and lemon zest and heat to the boil. Pour the hot milk over the crumbs in a large heat proof bowl. Leave for 10 minutes. Stir in the butter and when that has melted stir in the egg yolks.
  2. Now, divide this mixture into the 6 ramekins and bake at 180° C for 10-12 minutes until they have just set. You are not looking to colour the tops, simply just to get a wobble free “set.” Remove from the oven and spread each ramekin with a teaspoon of jam.
  3. Now for the meringue- in a clean and grease free bowl, whisk up the egg whites until they form soft peaks. Next add the sugar gradually until stiff peaks are formed.
  4. Now pipe, spoon, dollop, or fork (your choice!) the meringue on top of the jam covered bases.
  5. Pop them back into the oven for approximately 10 minutes until the meringue is a beautiful golden brown colour and crisp on top.
  6. Remove from the oven and let them stand for a few minutes just to take the edge off the boiling hot jam, then serve and enjoy!

Until next time my fellow foodies…

Tallulah Le Fey