Rusk queen of puddings
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- Abigail Donnelly
- 6
- Easy
- 30 minutes
- 30 minutes
- Nederburg Winemaster’s Reserve Special Late Harvest 2016
Ingredients
- 1 litre milk
- 500 g Woolworths buttermilk rusks, broken into pieces
- 1 lemon, zested
- 1 ClemenGold, zested
- 1 T butter
- 6 free-range egg yolks, separated
- 300 g Bonne Maman raspberry jam
- 180 g caster sugar
Cooking Instructions
Preheat the oven to 180°C. Bring the milk to the boil in a saucepan over a medium heat. Remove from the heat and stir in the rusks, lemon and ClemenGold zest and butter. Cool for 20 minutes.
Lightly beat the egg yolks and add them to the cooled rusk mixture. Pour the mixture into a 22 cm pie dish. Bake for 15 minutes, or until set. Remove from the oven and allow to cool. Spread the raspberry jam all over the pudding.
Beat the egg whites using an electric mixer until soft peaks form. Slowly add the caster sugar, a little at a time, and beat until the meringue is stiff and glossy. Spoon the meringue over the pudding and return to the oven to cook for 10 minutes, or until the meringue is golden.
Cook's note: We know it’s hard to pass one up with your morning coffee, but you won’t regret it if it means you can use them to make this version of a nostalgic nursery pudding.
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