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Name: Queen Of Puddings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 600 ml milk (1 pint); grated rind of 1 orange; 150 g white breadcrumbs (5 oz); 150 g caster sugar (5 oz); 2 eggs, seperated; 3 tablespoon raspberry jam; Raspberries and mint leaves to decorate

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INGREDIENTS

600 ml milk ; (1 pint)
grated rind of 1 orange
150 g white breadcrumbs ; (5 oz)
150 g caster sugar ; (5 oz)
2 eggs, seperated
3 tablespoon raspberry jam
Raspberries and mint leaves to decorate

Servings

INSTRUCTIONS

1. Put the milk and orange rind in a saucepan and heat gently, until almost boiling. Remove from the heat.

2. Put the breadcrumbs and 2 tablespoons caster sugar in a bowl. Strain the hot milk into the bowl, cover and leave to stand for 30 minutes.

3. Preheat oven to 180°C/350°F/gas 4. Butter a 1 litre (1 3/4 pint) ovenproof dish. Beat the egg yolks into the breadcrumb mixture and pour into the dish. Bake for 35-40 minutes, or until set.

4. Whisk the egg whites until syiff peaks form. Whisk in half of the remaining sugar, a little at a time. Whisk the mixture well after each addition, then fold in the remaining sugar.

5. Spread the jam over the baked pudding. Spoon the meringue mixture over the top and swirl evenly. Bake for 12-15 minutes, or until the meringue is golden brown.

NOTES

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Queen Of Puddings

600 ml milk (1 pint)
 grated rind of  1 orange
150 g white breadcrumbs (5 oz)
150 g caster sugar (5 oz)
2 eggs, seperated
3 tablespoon raspberry jam
 Raspberries and mint leaves to decorate

1. Put the milk and orange rind in a saucepan and heat gently, until almost boiling. Remove from the heat.

2. Put the breadcrumbs and 2 tablespoons caster sugar in a bowl. Strain the hot milk into the bowl, cover and leave to stand for 30 minutes.

3. Preheat oven to 180°C/350°F/gas 4. Butter a 1 litre (1 3/4 pint) ovenproof dish. Beat the egg yolks into the breadcrumb mixture and pour into the dish. Bake for 35-40 minutes, or until set.

4. Whisk the egg whites until syiff peaks form. Whisk in half of the remaining sugar, a little at a time. Whisk the mixture well after each addition, then fold in the remaining sugar.

5. Spread the jam over the baked pudding. Spoon the meringue mixture over the top and swirl evenly. Bake for 12-15 minutes, or until the meringue is golden brown.

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Nutrition

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Serving Size: 1 Serving (114g)
Recipe Makes: 8 Servings

Calories: 161
Calories from Fat: 9 (6%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 138.9mg		5 %
Potassium 41.2mg		1 %
Total Carbohydrate 35.9g		11 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 35g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 161

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