Desserts and Puddings
Queen of Puddings
Ingredients
300ml milk
300ml thickened cream
zest 1 lemon
50g unsalted butter
5 egg yolks
75g castor sugar
50ml brandy (optional)
100g fresh white bread (crusts removed before weighing) torn into small
pieces
150g jam - any flavour is fine
Meringue
5 egg whites
75g castor sugar
Method:
Pre-heat oven to 180°C. Grease a 1.5 litre baking dish or six individual
soufflé moulds.
In a saucepan heat the milk, cream, lemon zest and butter until the
butter melts.
In a bowl whisk the egg yolks, sugar and brandy then whisk the hot
milk mixture into the egg mixture.
Add the bread and let stand for 20 minutes until the bread swells.
Ladle the mixture into the prepared baking dish, place this dish in
a roasting pan and add enough hot water to come half way up the side of
the pudding dish. Place in the oven carefully making sure water doesn?t
splash into the pudding.
Bake for 35 minutes for a large dish or 20 minutes for individual dishes.
It is ready when the centre is set like jelly. Remove from the oven and
cool for 5 minutes.
Melt the jam and gently spoon over the pudding being careful not to
break the surface of the pudding.
For the meringue - Whisk the egg whites until firm; add the sugar in
two batches. Spoon the meringue over the pudding and place bake in the
oven for 10-15 minutes to cook and brown the meringue.
Serve hot with whipped cream.
Recipe Sites
Rhubarb Crumble
Ingredients
* 1 bunch rhubarb cut into 2cm chunks
* 4 plums
* 2 apples
* ¼ cup sugar
* 2 tbsp water
* ½ cup sultanas
* ½ cup flaked almonds
Crumble topping
* 150g diced butter
* 250g (1¼ cups) plain flour
* 135g brown sugar (¾ cup)
* ¼ tsp each of ground nutmeg and cinnamon
Rub together until the mixture resembles fine breadcrumbs
Method
Cut rhubarb into 2cm chunks
Quarter and stone plums
Peel, quarter and core apples and cut into thick wedges
Pre-heat the oven to 180ºC.
Heat a heavy-based saucepan over medium heat and add the fruit, sugar
and water.
Reduce the heat to low, cover and cook for 10-15 minutes, stirring
often, until the fruit becomes a chunky puree.
Stir in sultanas and almond flakes.
Spoon mixture into a baking dish and top with crumble mixture.
Bake for 20 minutes or until golden brown.
Serve with cream or custard.
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