Raspberry queen of puddings

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  •     Serves 6 
  • 600 ml   full cream milk, gold top milk or another creamy milk is prefect for this  
  • 50 g   butter, plus extra for greasing  
  •     finely grated zest of ½ lemon 
  • 250 g   golden caster sugar  
  • 75 g   fresh breadcrumbs  
  • 4   free range eggs, separated  
  • 300 g   raspberries  
  • 1   tsp vanilla extract  
  • 2   tsp arrowroot  
  • 2   tbsp brandy or apple juice  


0 Minuten
ganz einfach
Place the milk, butter, lemon zest and 50g sugar in a saucepan and heat gently stirring until the butter has melted and pour over the breadcrumbs. Allow to stand for 10 minutes, then beat in the egg yolks. Transfer to a 1.2 litre well buttered ovenproof dish. Bake in a preheated oven 180ºC/gas mark 4 for 15 – 20 minutes until set. Cool slightly
Meanwhile, place the raspberries in saucepan and heat gently until the juice begins to run. Add the vanilla extract. Mix the arrowroot with 1 tbsp of the sugar and stir in the brandy or apple juice to form a thin smooth paste. Add to the raspberries and continue to cook gently until the juices thicken. Remove from the heat and gently spread over the set custard base. Whisk the egg whites until standing if stiff peak, then gradually whisk in the remaining sugar. Pipe or spoon on top of the raspberry compote. Bake at 150ºC/gas 2 for 20 minutes or until golden brown. Serve hot or cold
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Foto: Wolf, Nadine

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