BLACKCURRANT QUEEN OF PUDDINGS
Blackcurrant compote and buttery brioche crumbs give this British classic a vibrant twist, with the sharp berries complementing the sweet meringue topping
Provided by Tom Kerridge
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/ gas 4. Put the milk in a saucepan and bring to the boil with the vanilla seeds, sugar and lemon zest. Put the breadcrumbs in a large bowl, and pour over the hot milk. Leave to stand for 10 mins to cool slightly.
- Stir through the butter. Once melted, stir in the yolks. Divide between six ovenproof serving dishes and bake for 12 mins or until just set. Can be made a few hours ahead and chilled. Remove from the oven and spread the compote over the base.
- Put the egg whites in a tabletop mixer, or a large bowl with an electric whisk and start to whisk. Once the whites are holding their shape, add the vinegar and two-thirds of the sugar, give it 30 secs to work in, then add the remaining sugar and whisk until stiff peaks form. Spoon the mixture into piping bags with your choice of nozzle, then pipe between the dishes and bake for 10 mins until golden. Serve straight away.
Nutrition Facts : Calories 283 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
QUEEN OF PUDDINGS
The aptly named Queen of Puddings dates to the seventeenth century,but food historians speculate that its moniker came hundreds of years later, in honor of Queen Victoria. It's a pudding deluxe, consisting of a custardy bread base topped with jam (ours is black currant) and a billowy layer of golden-tan meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter six 1 1/2- to 1 3/4-cup oval gratin dishes; set aside.
- Bring milk, butter, 1/2 cup sugar, the zest, and salt to a simmer in a medium saucepan. Add bread; remove from heat. Let stand, stirring often, 30 minutes.
- Stir in yolks. Divide evenly among prepared dishes. Bake until just set, about 15 minutes. Let cool on a wire rack 30 minutes. Reduce temperature to 325 degrees.
- Heat jam in a small saucepan until thin. Spread over tops of puddings.
- Put egg whites and remaining 1/2 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and whites are warm, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until medium peaks form. Mound meringue over puddings, leaving a 1/2-inch border.
- Bake until meringue is golden all over and puddings are heated through, about 10 minutes. Serve immediately.
BLACK CURRANT PUDDING
I'm not too fond of pudding, but this black currant pudding is delicious :P I think it may have to do with my infatuation with black currant candy... Prep time does not include chilling
Provided by swirlycinnacakes
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Puree the black currants and strain. Stir the sugar and lemon juice into the puree.
- WDhip the cream until it holds its shape, then fold in the yogurt and black currant puree.
- Beat the egg whites and fold into the fruit mixture.
- Spoon into 4 glasses, chill for 30 minutes, decorate ewith mint sprigs and serve with crisp sweet cookies.
Nutrition Facts : Calories 241.9, Fat 15.6, SaturatedFat 9.6, Cholesterol 57, Sodium 53, Carbohydrate 23.4, Sugar 13.6, Protein 4.1
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TOP 10 BLACKCURRANT RECIPES | BBC GOOD FOOD
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- Summer pudding. This basin summer pudding is a winner on all fronts – it allows you to use up your stale bread as well as a large batch of whatever summer fruits you can lay your hands on.
- Blackcurrant sorbet. Fat-free sorbet is the summer cooler to top all others. This version has a rich and deep flavour, levelled out by fresh mint and sugar syrup.
- Berry crumble. This irresistible pudding isn’t just for chilly nights and Autumn entertaining. Our warmer weather recipe contains a mixture of summer fruit and a base of fresh strawberries.
- Blackcurrant vodka. If you like your booze with a sweet edge, try making your own flavoured liqueur. Our versatile fruit vodka recipe is easily adapted - just replace the 250g of cranberries with the same quantity of fresh blackcurrants.
- Blackcurrant sauce. Berry and game seasons coincide, and if you’re lucky enough to pick up fresh grouse, cut through its rich flavour with a fruit-based sauce.
- Blackcurrant compote. Compote couldn’t be easier to make, and it can be used on yogurt, swirled into ice cream, in cocktails, pies, desserts and so much more besides.
- Blackcurrant pie. Pile a mound of summer berries into a pan, top with an almond pastry lid and let the oven do the work. Soon the fruit will have broken down into a warm red sauce, ready to meld lovingly with cold vanilla ice cream.
- Blackcurrant cordial. Make your own refreshing summer drink using a glut of blackcurrants. Combine this tart fruit with sugar and zingy lemon juice to make a simple syrup.
- Blackcurrant queen of puddings. Tart blackcurrant compote and buttery brioche crumbs give this classic British dessert a vibrant twist. It’s traditionally made with raspberries, but we think the sharpness of blackcurrants balances perfectly with the sweet fluffy meringue topping.
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