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.
- 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)