Queen of puddings with oozing raspberry jam
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- Abigail Donnelly
- 4
- Easy
- 30 minutes
- 45 minutes
- Fairview Sweet Red 2008
Ingredients
- 1 1/2 cup cream
- 1 t vanilla extract
- 8 slices white bread, crusts removed
- 50 g white sugar
- 4 eggs, seperated
- 220 g caster sugar
- 8 T good quality raspberry jam
Cooking Instructions
Preheat the oven to 180 C.
Place a saucepan over a medium to low heat and add the cream and vanilla extract. Once it begins to simmer, add the bread, sugar and lemon zest.
When the bread begins to soften and soak up the flavours, remove the saucepan from the heat. Beat the egg yolks and whisk into the bread mixture.
Pour into four individual moulds and place on a baking tray. Bake for 10 mintues.
Remove the puddings from the oven and leave to cool. Reduce the oven temperature to 120 C. Whisk the egg whites with the caster sugar until peaks form.
Spoon a genrous dollp of raspberry jam over each pudding, then add a good scoop of the meringue.
Return the puddings to the oven and bake for 20 minutes, or until the meringue caps set and turn golden in colour.
Serve warm.
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