Queen’s Jubilee Pudding

by admin / Friday, 18 October 2013 / Published in Dessert Recipe, Desserts Featured
Queen's Jubilee Pudding
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  1. 140g fresh white breadcrumbs
  2. Finely grated rind of 2 lemons
  3. 200g castor sugar
  4. 225ml each of milk and cream
  5. 1 vanilla bean, split and seeds scraped out
  6. 4 eggs, separated
  7. 100g TGS Co Raspberry jam
  8. Butter for greasing
  1. Combine breadcrumbs, lemon rind and 40g sugar in a heatproof bowl, set aside. Bring milk, cream and vanilla bean and seeds just to the boil in a saucepan over medium heat. Pour onto the breadcrumb mixture and stir, then leave until breadcrumbs swell (3-5 minutes) Discard vanilla bean, then stir in yolks until well combined. Spoon into 4 buttered 500ml ovenproof dishes and bake until custard just sets (12-15 minuted) Keep warm.
  2. Meanwhile whisk eggwhite until soft peaks form (3-5 minutes) Gradually add remaining sugar in a steady stream, whisking continuously until stiff and glossy and sugar has dissolved ( 3-5 minutes)
  3. Spread a thin layer of jam over puddings. Top with meringue and bake until golden (5-10 minutes)
  4. Serve hot
Tasmanian Gourmet Sauce Company