The Brits have bought a few good things, or two, to the shores of Australia. Convicts and colonialists, rabbits and foxes, the common cold and Christianity, but the best things would have to be public holidays and puddings. Let’s be honest, everyone loves a public holiday. Australians love a public holiday so much that they would rather be part of the Commonwealth than be a Republic for fear of losing one. And what better excuse is there to have a day off than the Queen’s birthday!
This year is a particular special one for Queen Elizabeth II as it’s her bling, bling money ain’t a thing Diamond Jubilee celebrations. Royal shenanigans have sprung up throughout London, old mates Elton John and Paul Macartney got together to sing a few tunes, Heston Blumenthal cooked up a light lunch, a spattering of fireworks here, the lighting of a few thousand beacons there, even I have got caught up in Jubilee fever and whipped up a classic puddin’ that’s fit for her Majesty. Well at least it used to be fit for a Queen back in the 19th century when the original recipe was developed for Queen Victoria who evidently loved her pudding and who also celebrated her Diamond Jubilee in 1897, the only other Monarch to mark such an occasion! Now there’s a bit of trivia for your next dinner party.
The Queen of Puddings is a traditional British pudding that I love because it sounds so fancy but in fact it’s made from stale bread. Gotta love a dish that uses up those left overs. It is made up of three layers, a baked bready-custardy base, raspberry jam and meringue. Of course you can be more creative and replace the jam with stewed rhubarb and ginger or even add a dash of lemon curd but today I am being a traditionalist for traditions sake. As an ode to our Queen and for all her mignons who want nothing more than more public holidays I present the Queen of Puddings. Enjoy x
Queen of Puddings
Makes 1 large pudding or 4 large individual ramekins
What’s in it?
100g stale white bread, diced into small cubes
2 cups full cream milk
1 teaspoon of vanilla extract
1 lemon, zest only
4 eggs, seperated
1 cup caster sugar
350g raspberry jam
How to make it
- Preheat oven to 180 degrees
- Place bread in oven-proof baking dish or ramekins, make an even layer of bread on the bottom of the dish
- Place medium sized saucepan over high heat, add milk, vanilla and lemon zest, stir to combine then bring mixture to a simmer and remove from heat.
- In a large mixing bowl whisk egg yolks and 1/4 cup of sugar together until slightly thickened
- Pour hot milk mixture into egg yolk mixture, whisking constantly until combined
- Pour milk mixture evenly over the bread and allow to sit and soak up for 10 minutes
- Place baking dish or ramekins into oven and bake for 20 – 30 minutes, until set and slightly golden
- Place small saucepan over medium heat and add jam, heat until jam begins to bubble slightly then remove from heat
- Using an electric mixer whisk egg whites until soft peaks form then slowly add the remaining sugar until meringue becomes thick, glossy and sugar is completely combined
- Once the base of the pudding is cooked through, remove from oven and spread an even layer of jam on top of base and then top jam with meringue by either piping or spreading meringue evenly
- Place pudding back into oven and reduce heat to 150 degrees, bake until meringue is slightly golden and cooked but still soft and chewy. Serve hot with a nice cup of English Breakfast tea.