Saving Money
Currently, I get the feeling that everyone I meet can only think of how to stave off the enormous bills to come – so instead of thinking happy thoughts about what I am going to buy to eat, I peer anxiously into the fridge to see what I can make of left-overs. And when I found milk, bread and eggs, plus some scrapings in the bottom of jam jars – I remembered …..
Queen of puddings (for 3 – 4)
The recipe is very forgiving, so as long as you use the basic ingredients, you can vary quantities to what you have.. the meringue topping disguised a multitude of sins and looked sumptuous!
Tip: you don’t have to make breadcrumbs; I soak the bread in the milk (crusts removed) for 1/2 hour, then mash the mixture up with a fork.
My recipe was very hit-and-miss, so I have used Mary Berry’s one as being the best example.
For base
- 1 pint milk (full fat works best – or add a tablespoon of cream to skimmed milk)
- 25g/1oz butter, plus extra for greasing the dish
- 1 unwaxed lemon, zest finely grated
- 50g/2oz caster sugar
- 3 free-range egg yolks (use egg whites for topping)
- 75g/3oz fresh white breadcrumbs
For the topping
- 175g/6oz caster sugar
- 3 free-range egg whites
- jam (Mary makes her own (of course!) but I used scrapings out of the bottom of jam jars (raspberry and strawberry work best)
Method
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Preheat the oven to 170C/325F/Gas 3 and grease with butter a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin)
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For the base, make a custard by gently warming the milk in a small saucepan. Add the butter, lemon zest, and 50g/2oz of sugar, and stir until dissolved.
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Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.
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Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid. (If I can’t grate the bread for crumbs, tear bread into small chunks, pour over the liquid, and leave to stand for 30 mins. then mash up.
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Carefully transfer the dish to a roasting tin and fill the tin halfway with water. Bake the mixture in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.
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Meanwhile, spread enough jam to cover the custard mixture, in a pan with a sprinkling of water and warm over gentle heat. Once softened spread carefully over the custard base.
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Whisk the egg whites until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a tablespoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue and spread over top.
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Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp.
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Serve at once with pouring cream.