There’s something so satisfying about swanning to the dining table laden with a big, impressive pud. And when it comes to impressing, the Queen of Puddings has definitely earned her place.
Invented around the 17th century, the British dessert is just one example of how austere, simple ingredients and being inventive with food waste can herald delectable results.
If you’ve never tried it before, you are in for a treat. Imagine a layer of thick, vanilla-rich custard breadcrumbs, baked until just set. A tart layer of jam. And swirls of baked meringue – pillowy and cloud-like underneath, and crisp on top. The pleasure of cracking in with a serving spoon is unbeatable.
We’ve used Great British Food Award-winning Raspberry & Vanilla Jam made by Gary at Northern Irish restaurant, Tartine at the Distiller’s Arms (formerly the home to the founder of Bushmills, and just minutes from the distillery). It is so luxurious and bright, and absolutely fit for royalty.
Ingredients (serves 8)
- 150g white breadcrumbs (we’ve made this using stale bread, vanilla sponge cake crumbs, and brioche, all with good results)
- 300ml single cream
- 200ml milk (preferably whole or gold top)
- 2tsps vanilla extract (or lemon extract if you like)
- 50g unsalted butter
- Pinch sea salt
- 2 tbsps caster sugar
- 4 large eggs (separated)
- Medium sized jar of strawberry or raspberry jam
Topping:
- Egg whites (see above)
- 100g caster sugar
Method
1. Grease a large oval pie dish or casserole to fit around 1.5 litres (it’ll be around 5cm deep by 28cm by 20cm). Set your oven to 170C.
2. Whisk the egg yolks (from the separated eggs) in a large bowl with the 2tbsps of sugar, and set aside.
3. In a pan, warm butter, milk, cream, vanilla and salt until it comes to a gentle simmer and all the butter is melted.
4. Pour a little of the mix over the eggs and whisk. Gradually, whisking constantly, pour over the rest of the mixture. Stir in your breadcrumbs and leave to sit for 10-15 minutes, then spoon into your prepared dish, and bake for 15 to 20 minutes. Leave it to rest for 30 minutes.
5. Warm the jam (loosening with a touch of water or lemon juice if needed) and spread evenly over the base.
6. Turn the oven up to 180C.
7. In a very very clean glass bowl whisk the egg whites until firm, then gradually whisk in the sugar, bit by bit so it can properly dissolve. You should have a nice, pearly, glossy meringue.
8. Swirl this over your base, and bake for another 15 to 20 minutes until crisp. Leave for a few moments before serving majestically to the table.
