Introduction: Queen of Puddings

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Queen of puddings

Bread 1 loaf
Butter 50g
Sugar 50g
Milk 460ml
Egg York 4
Vanilla extract
Strawberry flavored melon jam

Meringue topping:
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 :)