Queen of Puddings

Well it is almost Mother's Day here in Australia, it is getting colder and more wintery by the day. This is a fantastic dessert to make for Mum that will warm you up!  I have always wanted to try this recipe it looks so fun and yummy

Kid's will love this as will most adults.  How can you go wrong with custard, jam and meringue??

Base

600 ml Milk

Grated zest of one Lemon

50 gm caster sugar

3 egg yolks (save the whites for the meringue)

75 gm fresh bread crumbs.  approx 2 slices of bread.

Jam

200 gm raspberry jam

Meringue

3 egg whites (the ones you saved earlier)

175 gm caster sugar

Heat your milk and lemon zest to just before it begins to simmer.

Whisk your egg yolks until doubled in volume and lighter in colour.

Blitz your bread to crumbs and place in a layer in the base of your baking dish.  You could use vanilla cake crumbs here as well and this would be just as nice.

With the motor of your mixer on low, slowly pour the hot milk into your egg yolks, remember slowly so your eggs don't scramble.

Pour your egg mixture over the crumbs.  Allow to sit for 15 minutes for the crumbs to absorb the egg mix.

Place your rested custard mix in a roasting pan and pour water halfway up the sides and bake in a pre heated 170C oven for 25 minutes.  Remove from the oven and set aside for 5 minutes.  At this stage drop your oven temperature to 150C.

In a microwave proof dish heat your jam slightly for 30 seconds to loosen and allow to be easily spread.  

While jam is heating whisk your egg whites and when foamy start adding the sugar to whisk into a meringue.  When your egg whites are stiff peaks and shiny they are ready

Spread jam on the custard base.

Place meringue in a piping bag and pipe over the pudding.  Bake for 25 minutes at 150C not in the roasting tray this time just straight in the oven.  Remove from the oven and allow to cool for a minimum of 10 minutes preferably 15 minutes.  Serve.