The Hairy Bikers’ Queen of Puddings
1 Hour 15 Mins
Price: 51p per serving
- FOR THE CUSTARD
- 50g unsalted butter, plus extra for greasing
- 400ml whole milk
- 200ml double cream
- 1 vanilla pod, split
- 3 egg yolks
- 50g caster sugar
- 100g breadcrumbs
- 1tsp lemon zest
- FOR THE PLUM COMPOTE
- 300g plums, destoned and roughly chopped
- Zest and juice ½ orange
- Pinch ground ginger
- Pinch cinnamon
- 1tbsp caster sugar
- FOR THE MERINGUE
- 3 egg whites
- 150g caster sugar
- 1tsp cornflour
- 1tsp white wine vinegar
Preheat the oven to 150C/130C Fan/Gas 2. Grease an ovenproof dish with a little butter.
For the custard, put the butter, milk and cream in a pan with the vanilla pod and heat until almost boiling. Remove from the heat and strain into a jug.
In a separate bowl, whisk the egg yolks with the sugar, then pour the warmed milk over and stir to combine. Add the breadcrumbs and lemon zest, then pour into the buttered dish.
Bake in the oven for 20-25 mins until the custard is set – ideally, it will still have a wobble in the middle. Allow to cool.
For the plum compote, put the plums, orange zest and juice, spices and sugar into a pan. Heat gently, until the plums soften and start to break
down. Strain off most of the excess liquid and allow to cool down slightly before spooning the plums over the custard.
Turn the oven up to 180C/160C Fan/Gas 4.
For the meringue, whisk the egg whites until they form stiff peaks, then gradually beat in the caster sugar until thick and glossy. In a separate small dish, mix the cornflour and vinegar together, then stir into the meringue mixture.
Pipe or spoon the meringue over the plums, making peaks to create a contrast in textures. Bake for 15-20 mins until golden brown. Serve hot or cold.