Enjoying the weather guys? Are you a laying on that sofa, toasting yourself in front of a roaring fire? You may want to carry on reading this because it may spur you into action. A royal British pud is just the thing if you fancy something sweet & comforting. The recipe I am going to give you is a modern twist on a much loved classic nursery pud. Its a very regal pud, with plenty of royal blood.
QUEEN OF PUDDINGS
Serves 4-6. V. Oven temp 180c. 350F. Gas 4. Time taken 20mins + 40mins cooking.
3 cm slice of wholemeal bread, cut from a large loaf. Crusts removed & cut into chunks.
300 ml Milk.
3. Large Eggs, Seperated.
Grated rind of 1 Lemon.
1 level tbspn Caster Sugar.
2 Tbspns Lemon Curd
1 Pomegranate Seeds & Juice removed.
For the Meringue:
3. Large Egg whites
175g Caster Sugar.
Place the milk, butter, sugar & grated lemon rind into a heatproof jug & microwave for 2-3 mins until just below boiling.
Place the bread in a dish & pour over the hot milk mixture. Cover & leave to stand for 15 mins.
Preheat the oven.
Remove the cover from the bread mixture & whisk to a puree, beat in the egg yolks, pour into a well buttered shallow 850 ml dish. Bake for 25 mins, until set & firm.
Spread the lemon curd over the surface of the pudding, (warm first if very stiff).
Cover with 3/4 of the pomegranate seeds & juice. Reserving the rest for decoration.
Whisk the egg whites until stiff & sprinkle over half of the caster sugar. Whisk again until thick & glossy, gentle fold in the rest of the sugar with a metal spoon & swirl over the top of the pud. Sprinkle with a little extra caster sugar.
Return to the oven & bake just long enough to brown the meringue, about 10 mins.
Decorate with the remaining pomegranate seed & juice & serve hot with cream.