Queen of puddings?!


Question: Queen of puddings!?
My bf and I made "Queen of puddings" for the first time today, The meringue and custard parts worked well but the jam on the bottom went all watery and runny - we thought we'd used good quality jam but now we're not so sure!. Could it be the quality of the jam which caused this or could we be doing something else wrong!? (If you think it's the jam,can you suggest a good one to use - we used Hartley's best raspberry)
We are in the UK!.Www@FoodAQ@Com


Answers:
I like Hartley's and use this recipe!.

Queen of Puddings
Serves 6

1 pint (600ml) milk
2 oz (50g) unsalted butter
4 oz (110g) fresh white breadcrumbs
2 oz (50g) caster sugar
Finely grated zest of 1 lemon
4 egg yolks, beaten
3 tablespoons raspberry jam, warmed

For the meringue
4 egg whites
4 oz (110g) superfine granulated (caster) sugar

Preheat the oven to 350°F/180°C/Gas mark 4!.

Generously butter a 2 pint shallow pie or baking dish!.

Bring the milk and lemon zest to the boil in a saucepan!. Take it off the heat and add the butter, sugar and breadcrumbs!. Stir well to mix and allow to cool for 20 minutes!.

Add the egg yolks to the cooled breadcrumb mixture and stir well!.

Pour the mixture into the buttered dish and stand this in a roasting tray ? filled with hot water!.

Bake for 30 to 40 minutes until the custard is just set!. Leave to cool for 10 minutes before carefully spreading the warmed jam over the surface!.

Increase the oven temperature to 450F/230C, gas mark 8!.

Using an electric whisk beat the egg whites until stiff!. Then whisk in half of the sugar to form a glossy meringue!. Finally fold in the remaining sugar using a metal spoon!.

Spoon the meringue over the custard base and swirl the top!. Return to the oven for about 15 minutes until the topping is golden brown!.

Serve warm!.Www@FoodAQ@Com

The recipe I looked at didn't have the jam at the bottom, but had half of it blended into the custard that went with the breadcrumbs and the other half spread on the top!. Take a look at your recipe and see if you allowed the breadcrumbs to absorb all the liquid and if you baked it long enough!. Then check another recipe and compare notes!. I didn't notice that a particular brand of jam was recommended and I doubt it would be!. Good luck!Www@FoodAQ@Com





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