Introduction: Queen of Puddings
Queen of puddings
Bread 1 loaf
Egg York 4
Strawberry flavored melon jam
4 egg whites
Sugar ½ cup
Cream of tartar ¼ teaspoon
Step 1: Boil
Measure out 460ml of milk.
In thick bottomed pot boil the milk along with 50g sugar and 50g butter. Keep it aside to cool.
Step 2: Prepare the Bread
Cut off the edges in the bread slices, and cut them in halves. Arrange the bread slices on to a tray. Add layers of bread depending on the tray you are using. And keep aside.
Step 3: Making the Custard
Crack eggs and separate egg York and egg whites.
Add the egg yorks to the cooled milk mixture and beat. And add two teaspoons of vanilla extract.
Step 4: Bake Bake Bake
Preheat the oven, 10 minute in moderate temperature (180 ⁰C, 350-375 ⁰F, 4-5 gas mark)
Pour the milk mixture over the arranged bread. And bake in moderate oven for 15-20 minutes or toothpick/fork inserted in the center comes out dry and clean.
Step 5: Jam
Meanwhile soften the jam using a spoon or warm it up in the microwave.
Step 6: Meringue Topping
Take a bowl which is grease free and dry. Beat egg whites along with sugar and cream of tartar until it forms stiff peaks.
Add few drops of rose essence or almond essence to the meringue topping.
Step 7: Spread Jam
Once the bread is baked, spread jam over the bread.
Step 8: Time for the Meringue Topping
Using a large star tipped piping bag, pipe the meringue topping over the jam using shell technique.
Step 9: Preheat
Preheat oven for 10 minutes in 240 ⁰C using only top heat.
Step 10: Final Step
Bake the pudding till its golden brown. Serve hot or cold :)