QUEEN OF PUDDINGS

Preparation time:

20 mins

Cooking time:

45 mins

Ingredients

• 300g purchased Madeira cake, cut into 3cm pieces
• 3 egg yolks
• ¹⁄³ cup caster sugar
• 1 tsp vanilla extract
• 1½ Tbsp plain flour
• 2 cups milk
• ¾ cup raspberry jam
• 3 eggwhites
• Extra ½ cup caster sugar

Method

1 Preheat oven 180ºC fan-forced (190ºC conventional). Press cake into the base of an 8-cup-capacity ovenproof dish and set aside.

2 Put egg yolks, caster sugar and vanilla in a small bowl and whisk until pale and creamy. Stir in flour. Add milk and whisk until smooth. Pour mixture into a saucepan and cook, stirring constantly, over a medium-low heat for 10 minutes or until the custard thickens. Pour custard over the cake. Put dish on an oven tray and bake for 15 minutes. Reduce oven temperature to 160ºC fan-forced (170ºC conventional).

3 Warm the jam in a saucepan. Carefully spoon the warm jam over the warm custard.

4 Put eggwhites in the medium bowl of an electric mixer and beat until soft peaks form. Slowly add extra caster sugar while beating, 1 tablespoon at a time, until meringue is thick and glossy. Spoon over jam, then bake for a further 15 minutes or until meringue is light golden. Serve warm.

Author:

Family Circle Magazine