Very simple and very easy to follow.
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| Beaten egg whites (Photo credit: Wikipedia) |
The King of Puddings Serves 4-6
Ingredients
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4 free-range eggs
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565 ml milk
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115 g fine breadcrumbs
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225 g sugar, preferably vanilla sugar
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4 level tablespoons jam , raspberry / black current what ever you have.
Method
Preheat the oven to 150ºC/300ºF.
Separate 3 of the eggs.
Put the yolks into a bowl with the remaining whole egg and beat together.
Add the milk, breadcrumbs and 85g of the sugar.
Put the jam on the bottom of a pie dish and spread it evenly.
Pour the custard egg and milk mixture over the jam.
Bake in your preheated oven for 1 hour or until set.
Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15–20 minutes until the meringue is set and lightly browned.
Separate 3 of the eggs.
Put the yolks into a bowl with the remaining whole egg and beat together.
Add the milk, breadcrumbs and 85g of the sugar.
Put the jam on the bottom of a pie dish and spread it evenly.
Pour the custard egg and milk mixture over the jam.
Bake in your preheated oven for 1 hour or until set.
Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15–20 minutes until the meringue is set and lightly browned.
