This dessert, a fruit and custard delight, is a variation of the classic "Queen of puddings." I suggest you use an oven-proof glass dish so that when you serve it, your guests will be wringing their hands in anticipation at the sight of the mouthwatering contents. It is impressive, tasty and incredibly easy to make.
Serve it warm and enjoy! Perfect after some Grilled Poussins.
- 1 pint (570ml) milk
- Grated rind of 2 lemons
- 8oz (225g) caster sugar
- 4oz (100g) fresh white breadcrumbs
- 4 eggs (size 1) separated
- 5tblsp cherry jam
- 1tblsp (15ml) cherry brandy
- 1lb tin cherries, drained
- Caster sugar to dust
Warm the milk and the lemon rind but do not boil. Whisk in 2oz (50g) caster sugar and set aside to rest for 30 minutes. Preheat the oven to 180 C/350 F, gas mark 4. Grease a 2.5 pint (1.5litre) glass souffle dish. Add breadcrumbs and egg yolks to the lemon-flavoured milk and whisk together. Pour into the souffle dish and bake for 20-25 minutes. Remove from the oven (but leave oven on) and set aside for about 10 minutes.
For the meringue, whisk the egg whites until stiff and then fold in the remaining caster sugar.
In a small pan, heat the cherry jam with the brandy until the jam has melted. Stir in the tinned cherries then pour over the baked milk and breadcrumb mixture. Top with the meringue in whirls then dust with a little caster sugar. Return to the oven for 15 minutes, or until the meringue is crisp and pale golden.
Serve lukewarm either on its own or with some cream.
Please send any comments on this page to:
G.Mills@compserv.gla.ac.uk
(George W. Mills, Computing Service, University of Glasgow)