Lemon queen of puddings

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the pudding:
2 1⁄3 cups hot milk
25 g butter
50 g caster sugar
3 free-range egg yolks
1 lemon, zested
1 lime, zested
25 g breadcrumbs
3 T marmalade
For the meringue:
3 free-range egg whites
1/4 t cream of tartar
65 g brown sugar
1 t vanilla paste

Cooking Instructions

1. To make the pudding, preheat the oven to 170°C. Whisk together the milk, butter and caster sugar. Place the egg yolks in a bowl and slowly add the milk mixture to the yolks, whisking continuously. Add the lemon and lime zest.

2. Place the breadcrumbs in a medium-sized pudding bowl, we used a 25 x 15 cm oval dish. Pour the custard over the breadcrumbs and bake for 10 minutes, or until almost set.

3. While the pudding is baking, prepare the meringue. Beat the egg whites with the cream of tartar until foamy, then gradually add the brown sugar and continue beating until stiff. Fold in the vanilla paste.

4. When the custard comes out of the oven, gently spread the marmalade on the top, then cover with the meringue and bake for a further 15–20 minutes, or until the meringue is slightly caramelised. Allow to cool slightly and serve.

Cook’s note: Use coconut sugar instead of brown sugar. Freeze leftover sliced bread to make the breadcrumbs for the pudding.

Find more pudding recipes here.

Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker