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Gooseberry and elderflower queen of puddings
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600ml whole milk
100g fresh white breadcrumbs
Grated zest of ½ lemon
1 tbsp elderflower cordial
50g caster sugar plus 1 tbsp
2 large Waitrose British Blacktail Free Range eggs, separated
3-4 tbsp Waitrose Gooseberry Preserve
1. Preheat the oven to 180°C, gas mark 4. Heat the milk in a medium pan to simmering point. Take off the heat and add the butter, breadcrumbs, lemon zest, elderflower cordial and 25g of the sugar. Leave to stand for 15 minutes.
2. Beat the yolks into the crumb mixture and put into a buttered 1 litre ovenproof dish. Bake for 25-30 minutes until the custard is pale golden and lightly set.
3. Whisk the egg whites until stiff and fold in 25g caster sugar. Cover the pudding with gooseberry preserve and then spoon the meringue on top. Sprinkle with the remaining 1 tbsp caster sugar and bake for a further 12-15 minutes until the meringue is golden. Serve warm with pouring cream.
Typical values per serving:
This recipe was first published in July 2014.