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Queen of Puddings

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Ingredients

2 x 415g can peach slices in syrup, drained well
150g (2 cups) fresh breadcrumbs
45g caster sugar for the base
175g caster sugar for the meringue
1 3/4 cups milk
1 1/2 tsp vanilla essence
3 eggs, separated
½ cup raspberry jam
Zest of one lemon

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Queen of Puddings

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat oven to 180°C/160°C fan. Drain peaches really well. Combine fresh breadcrumbs with 45g caster sugar and the zest of a lemon in a heatproof bowl.

2
Done

Heat milk in a saucepan over medium heat until just starting to simmer (do not boil). Remove from heat. Stir in the vanilla essence. Pour the milk mixture over the breadcrumb mixture. Stir and leave to stand for 10 minutes to soak.

3
Done

Lightly beat the egg yolks with a fork, and stir into the breadcrumb mixture. Mix well. Spoon into the prepared dish. Bake for 20 minutes or until just set.

4
Done

Beat egg whites until stiff peaks form. Gradually add in the 175g caster sugar, little by little, beating well after each addition. Beat until mixture is glossy and forms stiff peaks.

5
Done

Increase oven temperature to 200°C/180°C fan. Spoon the jam over the pudding while still warm. Top with the drained peaches. Spoon the meringue over the fruit and bake for 8-10 minutes or until the meringue is just turning a little golden. Watch it doesn’t burn! Serve immediately.

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