Queen Of Puddings

Why not have a crack at this delicious Dani Venn dessert?

The ingredient of Queen Of Puddings

• 100g white bread diced into small cubes stale bread is perfect
• 2 cups full cream milk
• 1 tsp vanilla extract
• 1 lemon zest only
• 350g raspberry jam
• 4 eggs separated
• 1 cup caster sugar

The Instruction of queen of puddings

• preheat oven to 180 degrees
• divide bread between 4 oven proof baking dishes or ramekins making an even layer on the bottoms of the dishes
• place medium sized saucepan over high heat add milk vanilla and lemon zest stir to combine then bring mixture to a simmer and remove from heat
• in a large mixing bowl whisk egg yolks and 1 4 cup of sugar together until slightly thickened
• pour hot milk mixture into egg yolk mixture whisking constantly until combined
• pour milk mixture evenly over the bread and allow to sit and soak up for 10 minutes
• place baking dish or ramekins into oven and bake for 20 u2013 30 minutes until set and slightly golden
• place small saucepan over medium heat and add jam heat until jam begins to bubble slightly then remove from heat
• using an electric mixer whisk egg whites until soft peaks form then slowly add the remaining sugar until meringue becomes thick glossy and sugar is completely dissolved
• once the base of the pudding is cooked through remove from oven and spread an even layer of jam on top of base and then top jam with meringue by either piping or spreading meringue evenly
• place pudding back into oven and reduce heat to 150 degrees bake until meringue is slightly golden and cooked but still soft and chewy cool serve

Nutritions of Queen Of Puddings

fatContent: 672 785 calories
saturatedFatContent: 7 7 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 145 grams carbohydrates
fibreContent: 109 6 grams sugar
proteinContent: n a
cholesterolContent: 12 grams protein
sodiumContent: 174 milligrams cholesterol

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