English Queen of Puddings

Prep. Time:
30 mins
Baking Time:
30 mins
Total Time:
80 mins
Serves:
8 - 10
Relaxed Recipes, inspired by The Great British Bake Off ™
Author:
Ingredients
60g brioche
6 tbsp blackcurrant jam
Boiling water
400ml milk
few drops vanilla paste
25g caster sugar
3 large egg yolks
3 large egg whites
150g caster sugar
Instructions
Heat the oven to 160°C/140°C fan/315°F/Gas 2–3.
Blitz the brioche until it resembles breadcrumbs. Spread it evenly into the bottom of 4 ramekins. Set aside.
For the custard, gently warm the milk and vanilla just to the boil, then immediately remove from the heat.
Whisk the sugar and egg yolks together in a bowl. Pour on the hot milk and whisk well.
Pour the custard over the breadcrumbs in the ramekins and leave to stand for 5 minutes, until the breadcrumbs have absorbed the custard. Put the ramekins in a roasting tin and pour in enough boiling water to come about halfway up the sides of the ramekins. Bake in the oven for 15–20 minutes, until the custard is set. Remove from the roasting tin and leave to cool. Reduce the oven to 150°C/130°C fan/300°F/Gas 2.
When the custard is cool, spread a thin layer of jam over the top, then set aside.
For the meringue, whisk the egg whites to stiff peaks. Whisk in the sugar, a spoonful at a time, until you have a meringue that holds stiff peaks. Spoon three-quarters of the meringue into the piping bag.
Spread the remaining meringue over the jam in the ramekins and smooth it with a palette knife. Pipe meringue kisses over the top of the smooth meringue to cover.
Place the ramekins on a baking tray and bake for 10–15 minutes, until the meringue is lightly golden. Remove from the oven and serve.
Pantry Essentials inspired by this recipe from The Great British Baking Show ™

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