Queen of puddings is a traditional British dessert made with custard, fruit, and meringue. In our recipe we combine tender poached apples with custard and top this with raspberry jam. The pudding is crowned with a soft, fluffy meringue, hence the name, and baked until light and golden.
Queen of Puddings Recipe
Serves 4
Ingredients:
6 (1kg) granny smith apples, peeled, quartered, cored, roughly chopped
2 tbsp caster sugar, plus 1 cup, extra
1 cup thick custard
1 cup raspberry jam
4 egg whites
Method:
Preheat oven to 180˚C. Place apples in a saucepan over medium-high heat with 2 tbsp sugar and ¹/₃ cup water. Stir until sugar has dissolved and mixture comes to the boil. Cover and simmer for 8 minutes or until apples are tender. Drain. Set aside to cool.
Combine apples and custard in a bowl. Transfer to a 5-cup capacity shallow heatproof dish. Spoon jam over apple mixture and gently spread.
Beat eggwhites in a bowl until soft peaks form. Slowly add extra sugar, 1 tbsp at a time, beating well after each addition until mixture is stiff, thick and glossy.
Spoon meringue onto dessert. Bake for 10 minutes or until meringue is light golden. Serve.
Smart Tip:
To create the perfect meringue for this pudding, bring your eggs to room temperature before using them; cold egg whites incorporate less air than those at room temperature.
