Queen of puddings

Queen of puddings

We’ve imbued this classic British dessert with a touch of French flair, courtesy of buttery brioche in place of the standard white bread. If you enjoy a little tartness in your pud, add a squeeze of lemon to the jam. 

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Vegetarian
  • Serves4
  • CourseDessert
  • Prepare20 mins
  • Cook1 hr 15 mins
  • Total time1 hr 35 mins
  • Plusstanding

Ingredients

  • Unsalted butter, for greasing
  • 130g brioche (about 2 1⁄2 brioche burger buns)
  • 570ml whole milk
  • 100g caster sugar
  • 1 unwaxed lemon, zest
  • 3 eggs, separated
  • 4 tbsp raspberry jam
  • Double cream, to serve (optional)

Method

  1. Preheat the oven to 160°C, gas mark 3. Grease a 1.2-litre ovenproof dish with butter and set aside. Tear the brioche into a food processor and whizz to make crumbs (or use a bowl and a hand blender); set aside. Pour the milk into a large saucepan and set over a low-medium heat until bubbles start to appear on the surface. Take off the heat and whisk in the brioche crumbs, 45g sugar and the lemon zest. Beat in the egg yolks, then pour into the greased dish.

  2. Bake in the oven for 40-45 minutes until set. When the brioche mixture is cooked, remove from the oven and spread the jam evenly over the top of it.

  3. In a large mixing bowl, use an electric hand mixer to whisk the egg whites until they form soft peaks, then add the remaining 55g sugar, 1 tbsp at a time, whisking constantly, until the mixture is shiny and stiff. Using two teaspoons, spoon the mixture on top of the jam and return to the oven for 20-25 minutes until the meringue is crisp and golden. Let the pudding stand for 5 minutes before serving warm with double cream, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,800kJ/ 427kcals

Fat

13g

Saturated Fat

6.5g

Carbohydrates

64g

Sugars

51g

Fibre

1.1g

Protein

13g

Salt

0.8g

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