BLACKBERRY QUEEN OF PUDDING POTS
These puddings are a delicious way of using up wild summer fruits
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 1h10m
Number Of Ingredients 8
Steps:
- Grease 6 large individual ramekins (about 300ml each) and heat oven to 180C/160C fan/gas 4. Bring the milk, lemon zest and butter to the boil, then turn off the heat. Beat the egg yolks with 100g of the sugar, then strain the hot milk over the egg yolks, beating constantly. Pour this custard into a jug.
- Push the brioche into the ramekins so they are half-full. Pour the custard equally over the brioche, place the ramekins on a baking tray, then bake for 20 mins.
- Meanwhile, bubble the jam with the blackberries for 6-8 mins in a shallow pan until they start to soften, then turn off the heat. When the brioche has a few mins left in the oven, whisk the egg whites in a very clean bowl until they form peaks. Gradually add the remaining 100g sugar and continue to whisk until peaky again.
- When the brioche is golden and puffed up, spoon over the blackberries, then top with swirls of egg white. Scatter each with a little more sugar, then bake for 15 mins until golden. Leave to cool slightly before enjoying while still warm.
Nutrition Facts : Calories 493 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 63 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.68 milligram of sodium
QUEEN OF PUDDING CAKES
Super quick to prepare, these little meringue-topped cakes were made for sharing
Provided by Good Food team
Categories Afternoon tea, Treat
Time 40m
Yield Cuts into 16 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin. Whisk together the butter, sugar, eggs, flour and custard powder until well combined and fluffy. Spread into the tin and bake for 25-30 mins until golden and risen. Cool in the tin.
- Remove cooled cake from tin and spread with the jam. Trim the edges, then cut into 16 squares. Add a meringue to each just before serving.
Nutrition Facts : Calories 232 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Protein 3 grams protein, Sodium 0.32 milligram of sodium
BLACKBERRY PUDDING
Take advantage of nature's bounty with this delicious recipe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar; add eggs and mix well.
- Sift dry ingredients together and add alternatively with milk to the first mixture.
- Add berries, taking caution not to crush them.
- Steam in a well-greased 2 quart mold for two hours.
- Serve with sweetened cream flavored with vanilla extract.
Nutrition Facts : Calories 273.8, Fat 3.8, SaturatedFat 1.9, Cholesterol 43.5, Sodium 178.7, Carbohydrate 53, Fiber 2.4, Sugar 18, Protein 7
QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING
This is probably one of the lightest and most mouth-watering puddings ever invented. This delightful old fashioned British "Pud" consists of layers of baked custard, raspberry jam and is finished with clouds of light, fluffy meringue - truly a Queen in the pudding world. It is a quintessential Nursery dessert, something that Nanny would rustle up for her young charges in the nursery. My mum would often make this for Sunday high tea, and we all loved it. I often use brioche crumbs for a richer custard base, but any white bread crumbs will be fine. There are numerous recipes for this classic dessert; this recipe is by James Martin, one of my favourite British chefs.
Provided by French Tart
Categories Dessert
Time 55m
Yield 1 Queen of Puddings, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 160C/310F/Gas 2.
- For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
- Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
- Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
- Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
- Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
- Remove from the oven and allow to cool.
- Increase the oven temperature to 190C/375F/Gas 5.
- For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
- Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
- Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
- To serve, remove from the oven and serve immediately.
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
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