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Raspberry Queen Of Puddings

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50 g/2 oz fresh white breadcrumbs
Grated zest of 1 lemon
600 ml/1 pint hot vanilla custard
3 tablespoons raspberry jam
175 g/6 oz raspberries, washed and dried


5 egg whites
a pinch of salt
4 tablespoons caster sugar
1 tablespoon flaked almonds (optional)

Raspberry coulis

175 g/6 oz raspberries
50 g/2 oz icing sugar


Serves: 4


Sprinkle the breadcrumbs and grated lemon zest into a 1 litre/1 ¾ pint ovenproof serving dish and pour the hot custard over. Leave to cool, then chill in the refrigerator for 2 hours. Preheat the oven to 120°C/250°F/Gas Mark ½. Warm the jam with 1 tablespoon cold water. Pass through a fine sieve to remove the seeds, then spread the jam over the custard and top with the raspberries. To make the meringue, whisk the egg whites in a bowl with a pinch of salt, until they form stiff peaks. Whisk in 3 tablespoons of the sugar and whisk to form stiff, glossy peaks. Pile the meringue on top of the raspberries in rough peaks - do not attempt to spread the meringue, but make certain the raspberries are completely covered. Scatter the remaining sugar and the flaked almonds over the meringue. Bake for 25-30 minutes, until the meringue is crisp with lightly golden peaks. Meanwhile, make the coulis: toss the raspberries in the icing sugar, then press through a sieve to remove the seeds. Serve the pudding hot or cold, with the raspberry coulis.

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