Little queen of puddings
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 550ml milk
- 25g butter
- 75g golden caster sugar
- 1 lemonzested
- 100g fresh brioche or white breadcrumbs
- 2 eggsseparated
- demerara sugarto sprinkle
SAUCE
- 200g raspberries or blackberries
- 2 tsp caster sugar
Nutrition:
- kcal326
- fat11.8g
- carbs46.7g
- fibre2.1g
- protein11.3g
- salt0.58g
Method
step 1
To make the sauce, heat the berries with the sugar until they soften. Whizz to a pulp, then sieve out the seeds.
step 2
Heat the oven to 180c/fan 160c/gas 4. Heat the milk, butter and 25g of the sugar together, stir in the lemon zest and pour over the breadcrumbs. Stir and cool.
step 3
Stir in the egg yolks and divide between 4 × 200ml ramekins or square ceramic dishes. Bake for 15 minutes or until set.
step 4
Divide the raspberry sauce between the puddings and spread over gently.
step 5
Whisk the egg whites to stiff peaks, then whisk in the remaining sugar to make a stiff meringue. Pipe the meringue onto the pudding in rows of little peaks, sprinkle over a little demerara sugar and bake for 5-10 minutes or until the meringue has browned at the edges and set.
