Blackcurrant Queen Of Puddings Recipes

MARY BERRY'S QUEEN OF PUDDINGS

Steps:

• Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.
• For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved.
• Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.
• Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid.
• Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.
• Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they've softened and released their juice, add the sugar and cook for a further three minutes.
• Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency.
• Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.
• Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top.
• Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream.

QUEEN OF PUDDINGS

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.

BLACKCURRANT QUEEN OF PUDDINGS

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.