Fruit Preserve Puddings
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
8
- For the puddings
- 1 cup milk
- 1 cup cream (48% fat)
- 1 tsp vanilla extract
- ½ cup caster sugar
- 5 egg yolks
- 3 cups fresh gluten-free breadcrumbs
- 1 unwaxed lemon (finely grated zest)
- 7 ozs Raspberry jam
- For the meringue topping
- 4 egg whites
- ½ cup caster sugar
- 1 Tbsp powdered sugar (plus extra for dusting)
How healthy are the main ingredients?
lemonPreparation
Kitchen utensils
1 Skillet, 1 Baking sheet, 1 Bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Pot
Preparation steps
1.
Heat the oven to 160°C (140°C fan) 300°F gas 2.
2.
For the puddings: heat the milk and cream in a pan and bring slowly to a boil.
3.
Whisk together the sugar and egg yolks until light and creamy.
4.
Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the vanilla, breadcrumbs and lemon zest.
5.
Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the tin.
6.
Bake for 10-15 minutes, until almost set but still slightly wobbly in the centre. Remove from the oven and leave to cool.
7.
Increase the oven temperature to 190°C (170°C fan) 375°F gas 5.
8.
For the meringue topping: whisk the egg whites until stiff peaks form. Gradually whisk in the caster sugar, a tablespoonful at a time.
9.
Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
10.
Sprinkle with the icing sugar and bake for 8-10 minutes, until the top is crisp and lightly browned.
11.
To serve, remove from the oven and serve immediately dusted with more icing sugar.
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