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Blackcurrant Queen of Puddings |
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| Serves 6 |
Prep 25 mins |
Cooking 25 mins |
Challenge |
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+ chilling |
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My rating |
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Ingredients |
500ml full fat milk
1 vanilla pod, seeds scraped out
2 tbsp golden caster sugar
zest of 1 lemon
150g brioche crumbs
1 ½ tbsp butter
3 large egg yolks, beaten
6 tbsp blackcurrant jam or diabetic jam
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For the meringue
3 large egg whites
1 tsp balsamic vinegar
50g caster sugar
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Heat oven to 180C/160C fan/ gas 4. Put the milk in a
saucepan and bring to the boil with the vanilla seeds,
sugar and lemon zest. Put the breadcrumbs in a large bowl,
and pour over the hot milk. Leave to stand for 10 mins to
cool slightly.
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Stir through the butter. Once melted, stir in the
yolks. Divide between six ovenproof serving dishes and
bake for 12 mins or until just set. Can be made a few
hours ahead and chilled. Remove from the oven and spread
the compote over the base.
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Put the egg whites in a tabletop mixer, or a large bowl
with an electric whisk and start to whisk. Once the whites
are holding their shape, add the vinegar and two-thirds of
the sugar, give it 30 secs to work in, then add the
remaining sugar and whisk until stiff peaks form. Spoon
the mixture into piping bags with your choice of nozzle,
then pipe between the dishes and bake for 10 mins until
golden. Serve straight away.
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DAILY
DINNERS 
